Roast baby beetroot with goat's curd

Beetroot and goat’s curd are perfect partners, and I never tire of this combination.

Ingredients

600 g	Baby beetroots
80 ml	Olive oil
1	Salt and freshly ground black pepper
6 sprigs	Fresh thyme
1	Garlic head, cut in half crossways
½ cup	Chicken stock, or water
100 g	Fresh goat's curd
30 ml	Extra virgin olive oil

Directions

1. Preheat oven to 180C. If beetroot are bigger than a golf ball, slice in half lengthways through the stem, running down to the tip.
2. Place beetroot on a small baking paper-lined oven tray, drizzle with 50ml olive oil and season with a little saltand pepper.
3. Scatter thyme and garlic over beetroot before adding water or stock to the tray.
4. Cover and seal sides with aluminium foil and roast for 30-40 minutes or until tender. To test beetroot, simply skewer with a small, sharp knife.
5. When cooked, remove beetroot from the oven and allow to cool completely before removing aluminium foil.
6. Remove skin by simply rubbing off with your fingers or using a sharp knife.
7. When ready to serve, place beetroot on a baking paper-lined oven tray and drizzle with remaining olive oil and a little salt and pepper.
8. Place in oven for 5 minutes to reheat before transferring to a serving bowl. Crumble goat's curd over beetroot and finish with a drizzle of extra virgin olive oil.