Beetroot, Goat's Cheese and Redcurrant Salad - River Cottage

Ingredients

• About 400g small beetroot
• 1 garlic clove, finely chopped
• A large sprig of thyme (optional)
• 2 tbsp rapeseed or olive oil
• 3-4 handfuls of seasonal salad leaves
• 175-200g crumbly goat’s cheese
• 50-100g redcurrants
• Sea salt and freshly ground black pepper
• For the dressing
• 1 tbsp cider vinegar or lemon juice
• 3 tbsp rapeseed or olive oil
• Pinch sea salt
• Pinch freshly ground black pepper
• Pinch caster sugar