Peel the beetroot and slice into batons. Place in a roasting dish with ½ tbsp olive oil then season with salt and pepper. Roast in an oven at 200oC for 20 - 30 minutes until cooked through.
Add the chopped mint to the olive oil so that the flavour can infuse.
To serve, place the pea shoots, sugar snap peas and shelled peas onto the plates. Add the roasted beetroot and crumble the goats’ cheese on top.
Season lightly with salt and pepper, then just before serving, drizzle with the mint olive oil.