Then add the beetroot and cook for another 3 minutes.

Add the beetroot juice and water mixture and knead until smooth and elastic.

Add the beetroot and water and stir to combine.

Add the beetroot mixture and stock to a large sauce pan, with the red wine vinegar.

Add the beetroot mixture and stir gently.

Add the beetroot, goat's cheese and spring onion, then transfer the pan to the oven for 6 minutes.