Pickled Beetroot with Watercress and Crottin De Chavignol.

Peel the beetroot and slice thinly.
In a saucepan add two parts water to one part white wine vinegar, a hand full of peppercorns, a bay leaf, salt and sugar to taste.
Bring to the boil and add the beetroot leave to cook on a gentle simmer for five mins and then remove from the heat.
Cover and leave to cool.
Serve with dressed watercress and Goats cheese.