Crumbed Goat Cheese Salad

• 200 g fresh, firm goat cheese (in a round or log form)
• 2 tbsp extra virgin olive oil

Cut the goat cheese into 4 slices, around 1 cm thick. Coat each slice in olive oil, then in the breadcrumbs, and chill until required.

Peel the cooked beetroot by rubbing off the skin. Trim neatly, slice into paper-thin rounds and arrange in an overlapping ring on each dinner plate. Whisk the dressing ingredients together in a bowl. Toss the rocket or spinach leaves lightly in the dress