Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and peel the beetroot. Cut them into 2cm chunks and tumble them onto a baking tray. Drizzle with 1 tbsp olive oil and season generously. Toss, then slide into the oven to roast for 30 mins.

While the beetroot are roasts, pour 2 tbsp balsamic vinegar into a medium-sized bowl. Add a pinch of salt and plenty of black pepper. Whisk together.

Destone the cherries – you can push a chopstick through the centre of the cherry to push out the stone, use a paper clip opened out to an ‘S’ shape to scoop out the stones, or halve the fruit and remove the stones. Place the cherries in the bowl with the vinegar. Mix together.

Pick the leaves from the tarragon stalks and roughly chop them. Pick any really thick stalks out of the watercress.

Divide the watercress and half the tarragon between a couple of plates. Drizzle ½ tbsp olive oil over each and gently toss together. Arrange the roast beetroot and cherries on top, drizzling over the vinegar from the bowl. Crumble the Petit Chèvre cheese over the top and scatter over the remaining tarragon leaves to serve