Cut the taleggio and wrap in pancetta and put in a hot pan. Turn on all sides and to allow the pancetta to crisp up.
In another pan fry the mushrooms in olive oil with garlic, thyme and allow to soften, then deglaze with the aged balsamic vinegar.
For the puree::
Blend together the cooked beetroot (reserving one small beet), cabernet sauvignon vinegar, walnuts and the olive oil. Add a little water if necessary.
Dice remaining beet for garnish.
Spoon puree on to plate, top with a few rocket leaves, mushrooms, beet dice and top with melting cheese parcels.
Serve as a starter or with some warm crusty bread as a light lunch.
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