Drizzle the ciabatta with a little of the olive oil and cook on a hot griddle or under a preheated grill for a few minutes, turning, until golden.
Spoon over the beetroot, then crumble over the goats' cheese. Season with salt and freshly ground black pepper, top with the thyme and drizzle with the rest of the oil.
Cook under a preheated grill for a few minutes, until the cheese has melted and the beetroot is warmed through. Drizzle with a little balsamic vinegar and serve.
(Idealhome Magazine)
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