Roasted Red Beets, Chevre, Orange, Pine Nuts & Mint

Ingredients
For marinated beetroot
1 kg red beetroot
3 rosemary sprigs
5 thyme sprigs
1/4 cup olive oil
2 tbsp Sherry vinegar
1 tbsp red onion, minced
salt to taste

For the goat cheese (Chevre) mousse
1 cup soft, unripe goat cheese, without rind
1/2 cup cream

For assembly
2 oranges, peeled, segmented
1 orange, zested
2 tbsp pine nuts, toasted
1 tbsp mint, chopped

Method
For marinated beetroot
Pre-heat oven to 170°C.
Mix together the beetroot, rosemary, thyme and olive oil, ensuring the beetroot is well coated. Place ingredients into a baking dish, cover with aluminum foil and bake for an hour or until the beetroot is completely cooked through.
Allow beetroot to cool, then peel and cut into bite-sized wedges.
Mix wedges with remaining olive oil, Sherry vinegar, and red onion and allow to marinate until use.

For the goat cheese (Chevre) mousse
Whisk together goat cheese and cream until smooth and light. Set aside.

Assembly
Place a few dollops of the goat cheese mousse on the bottom of the plate.
Artfully arrange the marinated beetroot and orange segments on top of the mousse as shown.
Sprinkle chopped mint, toasted pine nuts and orange zest.