1. Peel and cut the beetroot into thin slices (on the length).
2. In a pan bring water, vinegar, honey and star anise to the boil.
3. Add the beetroot and leave to rest for 10 minutes and drain.
4. Place the Castello® Danablu on the crackers with thin slices of beetroot.
5. Drizzle with balsamic glaze and fresh ground pepper.
6. Finish with fresh watercress.