Whizz the goat’s cheese and milk in a food processor until blended to the consistency of thick cream. Season with sea salt and black pepper to taste, then spoon over a large platter.
Peel and trim the beetroots, then finely slice with the apples (cores and all) using a mandolin (always use the guard). Toss them together with a little drizzle of rapeseed oil and a tiny splash of cider vinegar.
Pile it all on top of the goat’s cheese mix. Pick and finely slice the mint leaves, sprinkle them over and serve immediately.