Clean beets but do not remove skin (remove greens and save for another use if still attached). Coat in olive oil and sprinkle generously with salt.

Place in tin foil with sliced shallots, a generous sprinkle of vinegar, thyme, and one pint of blackberry. Close tin foil to make a little packet.

Roast at 350 degrees Farenheit for 1.5 hours or until tender. A small knife should be able to insert and release with ease.

Pull foil packet from the oven and let it cool, reserving all cooking juices.

Once the beets are cool enough to handle, remove the skin with gloves and a towel (it's a messy job, so you don't want to stain your skin). The skin should rub off easily.

Once the skin is removed, use thumbs or a fork and break beets into rough organic pieces 1-2 bite size.

Cut remaining blackberries in half and macerate (basically let it soak and mash it a bit) in the cooking juices.

Everything should be served at room temperature. When serving, place beets and cheese around the plate and sprinkle around the macerated berries and all the juice. Sprinkle some sea salt, chopped hazelnuts, and fresh picked thyme over the top. We also threw a few microgreens on to add a little color contrast!