Scrub the beetroot clean. Chop into 2cm dice. No need to be precise and place on a baking tray. Drizzle with the olive oil, season with salt and pepper and toss together using clean hands.
Place the baking tray in the oven and roast until tender. About 35-45 minutes depending on your oven.
Place cooked beetroot in a bowl. Drizzle over Tiggs Beetroot sauce to coat the beetroot. Meanwhile toast your sourdough lightly either under your grill in or in a toaster. Rub each toast with the cut side of a clove of garlic. Top the beetroot on the toasts. Crumble over the goats cheese, as much as you would like and sprinkle with chopped mint.
For the pea purée toasts
Cook your peas according to packet instructions. This should take a couple of minutes.
Place the cooked peas, garlic, Tiggs Cool Basil and Pea sauce, olive oil and salt and pepper in a food processor and pulse until a paste forms. You still want it to be slightly chunky. Meanwhile, toast the sourdough.
Pile the pea purée on the toast and crumble over the goats cheese. As much as you would like and sprinkle with chopped mint.