Roasted beetroot, pickled red onion and goat’s cheese salad

For the roasted beetroot, preheat the oven to 200˚C. Arrange the beetroot quarters on a baking sheet. Drizzle with the olive oil and season to taste. Roast in the preheated oven until soft, about 1 hour. Remove from oven and transfer to a large serving platter.

While the beetroot is roasting, make the pickled red onion. Place all the pickling ingredients in a medium saucepan. Bring to a boil over medium-high heat. Continue to boil until the onion slices are cooked yet firm, about 15 minutes. Remove from heat, strain and set aside.

Sprinkle the beetroot with the dill, then top with the pickled onion slices, crumbled goat’s cheese and sesame seeds. Garnish with extra dill and serve immediately.