Boil 6 – 8 candy/pink beets (from small to medium-sized) in a large pot of water till you can easily pierce with a fork  (around 25 minutes or so). Run under cool water and rub off the skins.

Cut into bite-sized pieces and place in a mixing bowl, along with the juice of 1 lemon, and a good drizzle of olive oil. Season to taste with sea salt.

To serve, distribute the beets between four plates, add dollops of fresh goat’s cheese curds, sprinkle with nigella seeds, drizzle with olive oil, and garnish with fresh parsley leaves.