Anna Paolozzi has created this great recipe which we are very lucky to share with you, enjoy!

I love beetroot and goats cheese. I always order it as a starter at the divine Fischers restaurant in Marylebone High Street in London. I love the salty flavour of the goats cheese with the slightly sweet beetroot and balsamic vinegar. My idea is to put this on crunchy bread to add even more texture. It's a perfect starter or light meal.

Recipe (Serves 2 as a lunch or light meal or 4 as a starter)

Ingredients

Four slices of bread {roasted sour dough) or toasted and drizzled with olive oil
200g creamy goats cheese log or goats cheese in a tub
a handful of baby salad leaves
some pea shoots(optional)
a few beetroot balls(I buy the precooked beetroot in natural juices in a vacuum pack)
a clove of garlic
a pea sized speck of mustard, I use English
3 tablespoons of olive oil
2 teaspoons of syrupy balsamic vinegar( I use {Belazu} balsamic de Modena) if not use normal and add half a teaspoon of maple syrup
Salt and pepper to taste

How

Place the toasted or roasted bread on plates. Grate a smidgeon of the garlic clove over the slices. The bread will act a grater. Mix the mustard, olive oil and balsamic vinegar together.
Chop or spread the goats cheese over each slice of toast. Place some baby leaves on next. Cut the beetroot into slices and lay on the leaves in a row. Next top with the pea shoots. Drizzle the dressing over the top of each tartine and season with salt and pepper. They might not need much salt as the cheese is quite salty. Serve straight away.

Credit: Recipe content and pictures are by www.myprimrosehillkitchen.com