Serrano Ham, Pickled Beetroot and Parmisan

Recipie from Paul Ainsworth.
No. 6 Padstow.
Found in 'Cornwall Life'

1. 1

   BEETROOT:
   1. Prick each beetroot, rub with a little olive oil and rock salt and wrap in aluminum foil.
   
   2. Cook at 140C for two hours, until a knife slides straight though the beetroot.
   
   3. Remove and leave to cool.
   
   4. Gently cook the shallots, garlic and thyme in a little olive oil until soft. Then add the vinegar and sugar and reduce to a syrup consistency.
   
   5. Unwrap the beetroots, peel off the skin and slice thinly. Lay slices on a tray, smear with the syrup/reduction and leave to marinade for a few hours.
   
   SALAD:
   1. Bake the grated parmisan on a grease proof tray at 150c for 5 minutes until golden - cool down
   
   2. Cut Serrano Ham into mouth size pieces. Dress watercress with olive oil and a squeeze of lemon juice. Season.
   
   SERVE:
   Put five or six slices of beetroot on a plate, place the watercress and ham on top, break up some of the paramisan over the food and finish with olive oil.