Sliced beetroots pickled and stuffed with a goat cheese filling.
Combine the vinegar, sugar, 100 ml of water and a pinch of salt in a small pan. Heat over medium-high heat until the sugar dissolves.
Cut very thin slices of beetroot and place in a bowl. Pour the hot pickling liquid over the sliced beetroots and let cool for about 2 hours.
Beat the goat cheese in a bowl until smooth and then stir in the lemon zest and juice. Mix in the parsley. Season with salt and pepper.
Drain beetroot slices really well and pat dry. Spoon some of the of the goat's cheese filling onto one half of each beetroot slice. Add a little walnut, then fold over gently. Repeat with the remaining slices and filling.