Beetroot & Goat's Cheese Stacks with Rosemary & Honey Dressing

Rosemary & honey dressing

· 100ml grapeseed oil

· 1@1⁄2 tablespoons apple cider vinegar

· 1 teaspoon white wine vinegar

· 2 tablespoons rewarewa honey (or your favourite honey)

· 1 teaspoon soy sauce

· 1 teaspoon chopped rosemary

Put all the ingredients in a blender. Season with salt and freshly ground black pepper then process until combined. Store in a jar in the fridge.

For the stacks

· 1kg beetroot

· 180g firm goat’s cheese (i used puhoi), crumbled

· 120g cream cheese, softened

· 1 tablespoon chopped soft herbs (such as chives, chervil or flat-leafed parsley)

· 2 handfuls watercress to serve

· 1⁄4 cup toasted new zealand walnut pieces

1. Add the beetroot to a large saucepan of boiling water then simmer for 40 minutes or until tender. Drain and set aside to cool then peel. Cut into 5mm-thick slices.

2. Arrange the beetroot in a dish and drizzle with one-third of the dressing. Toss to coat then set aside to marinate for 30 minutes.

3. Using a wooden spoon, beat the goat’s cheese and cream cheese together then stir in the herbs.

4. Place a small blob of the cheese mix in the centre of each plate, to prevent the beetroot from sliding around.

5. Place a slice of beetroot on top of the cheese then spread with a little of the remaining cheese mix. Top with another slice of beetroot then repeat to create stacks of 3 or 4 layers.

6. Sprinkle the watercress and walnut pieces around the beetroot stacks then drizzle with the remaining rosemary and honey dressing.