Bring a large pan of salted water to the boil. Scrub the skins of the beetroots, then place them carefully into your pan. Simmer for 45 minutes-1 hour, or until you can easily pierce them through with a fork (you might need to top the water up occasionally here). Let them cool enough to touch, then using your fingers, gently rub away the skins and chop into thick wedges.

Preheat the oven to 180°c (fan assisted).

Slice the rye bread as thinly as you can. Arrange the slices on a baking tray, brush each one carefully with a little olive oil and sprinkle with a pinch of salt. Bake for 10-15 minutes, turning them halfway through, or until crisp. Leave to cool.

To make the clementine dressing, combine the extra virgin olive oil, sherry vinegar, brown sugar, clementine juice and a good pinch of salt and black pepper in a mixing bowl. Whisk well until the sugar has dissolved, then taste and adjust the seasoning, if needed. Add the still-warm beetroot wedges to the dressing and give them a mix to combine. Leave to macerate for 15 minutes.

To make the whipped goat cheese, combine the soft goat cheese, double cream, and a good few grinds of black pepper in a mixing bowl. Use a fork to beat them together, until creamy and whipped.

Arrange the beetroot wedges on a serving platter, or between two plates, and drizzle with some of the dressing from its bowl. Serve it with the whipped goat cheese and finish with a few micro herbs, a good crack of black pepper and a pinch of flaky salt. Eat with the rye crisps.