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“This makes a fab dinner party starter or it’s just as nice enjoyed for lunch. It has plenty of vibrant colours and delicious flavours for something a bit special and quite different”

Goat’s cheese and beetroot tart

Earthy, sweet beetroot makes the perfect partner for salty, tangy goat’s cheese. And the case? Well, everything’s made better with a good hit of buttery pastry, we think.

Easy/Prepare ahead

• Ready in 55 mins • Serves 6-8

140g beetroot

1tbsp olive oil, plus more for drizzling

200g soft goat’s cheese

140g cream cheese

20cm ready-made tart case

50g toasted hazelnuts, roughly chopped

herbs, to decorate

1 Heat the oven to 180C, gas 4. Peel and roughly chop the beetroot, toss in oil and seasoning, and roast for 45 mins, until cooked through.

2 Using an electric mixer, beat the goat’s cheese until light and fluffy, add the cream cheese and beat for a few more mins, until fully combined.

3 Spread the cheese mixture onto the base of the tart case and top with the beetroot. Drizzle the olive oil over, scatter with hazelnuts and herbs and serve.

Per serving: 414-311 calories,

33-25g fat, (14-10.5g saturated), 16-12g carbohydrate