Balsamic Roasted Beetroot with Thyme Oil, Goats Cheese and Horseraddish.

Top and tail some small beets and cut most of the way down the length in a cross, so you can get oil and thyme into the centre to flavour whilst cooking.
Place the beats on a sheet of foil, work chopped thyme and seasoning into the centre, cover in a dash of oil and a glug of balsamic vinegar wrap and place on a baking tray and roast for 30-45 mins depending on size - they are done when a sharp knife slides in with little effort.
Remove from the oven - open the foil slightly to allow to cool and when cool enough rub of the outer skin and continue the existing cuts to quarter the beets.
While the beets are cooking put chopped thyme and a good glug of rape seed oil in a saucepan and warm through.
Leave to cool and infuse the place in a small blender and blitz, then sieve out the chopped thyme.
Serve the beet quarters while still warm on a bed of beet and balsamic puree with a good goats cheese,a drizzle of thyme oil, watercress and a good grating of fresh horse radish.