Directions

• Preheat oven to 180˚C.
• Cut four pieces of aluminium foil (one for each beetroot).
• Place a beetroot together with a sprig of thyme in the centre of each piece of foil, then wrap tightly to fully enclose the beetroot. Place in the oven for approximately 30 minutes, until just cooked, but still quite firm.
• Cool slightly, and then, wearing rubber gloves, rub the skin off. Set aside in the fridge until cold.
• Place the oranges on a clean work surface and use a sharp knife to trim the orange bases and tops so they sit flat. Cut down the sides to remove the rind and white pith. Hold the oranges over a bowl to catch any juice, and cut along either side of the white membrane to remove segments. Place the segments in the bowl and place in the fridge.
• Combine orange juice, sugar, white wine vinegar and extra virgin olive oil in a small bowl, together with half of the mint and chives. Season with salt and pepper.
• Using a sharp knife or mandolin, thinly slice the beetroot – as you would for carpaccio.
• Arrange slices of the beetroot on each serving plate.
• Add the spinach and half the dressing to the orange segments and toss to combine.
• Divide two thirds of the orange and spinach mixture among serving plates, placing it on top of the beetroot and then arrange the bresaola on top.
• Place the remaining orange and spinach mix and top, crumble over the goats cheese and drizzle over the remaining dressing.
• Scatter the remaining mint and chives to serve.