Trim the beetroot leaves and wash them, but do not peel as beetroot tends to bleed when boiled; keeping the skins on reduces bleeding.
Put them in a pot and cover with water, boil them for 30 minutes for small beetroot.
Test the cooking progress by piercing with a knife, the same way you would with potatoes.
Peel them and slice into quarters.
Toss with olive oil, balsamic glaze and sprinkle with sea salt while still warm.
Scatter crumbled goat’s cheese and parsley before serving.
Serve warm or cold.