For the Compote: Grate 2 large beetroots and 1 large apple. Place in pan with 4 tbsp of cider vinegar, 1 tbsp of Boyne Valley Honey, lid on and cook until tender, adjust sugar at the end if required.Cut the cheese into 4 even slices. 
To Assemble: Dress rocket leaves with a splash of cider and repressed oil. Place a spoon of compote on warm plates, place cheese on top and put under grill until cheese melts and then add the dressed rocket salad.