This is so easy and I love the colours and pattern when you slice fresh beetroot. I used Boursin but you could very easily use any soft cheese. Perfect for a light lunch.

2 medium sized fresh beetroot, glug of Fino Olive Oil, glug of Fino White Balsamic, salt and pepper, 1 tbsp Boursin or other soft cheese

Peel and slice the beetroot and place in an oven proof dish. Drizzle over a good glug of both Fino Olive Oil and Fino White Balsamic. Season with salt and freshly pepper, cover with foil and place in the oven at 180C for about 25 mins. Remove from the oven and check that the beetroot slices are cooked through - they should be easy to poke a fork into - at this point add a tbsp of Boursin into the warm dish and place back in the oven for a further 5 mins with the foil off. Remove and eat straight away with some warm crusty bread to sop up the delicious sweet juices.

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