Balsamic beetroot with Roquefort

Balsamic beetroot with Roquefort

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(1 ratings)

Prep: 10 mins Cook: 5 mins Plus chilling


Serves 8
This sweet and savoury starter from Gordon Ramsay is perfect for a special summer dinner party

Nutrition and extra info

  • Vegetarian


  • kcal152
  • fat11g
  • saturates5g
  • carbs9g
  • sugars8g
  • fibre2g
  • protein6g
  • salt1.01g
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  • 600g cooked baby beetroot (not the type in vinegar), peeled and trimmed



    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 3-4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6-7 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 150g Roquefort
  • 1-2 tsp sesame seeds, toasted (see Know-how, below)


  1. Halve or quarter the beetroot, depending on the size. Heat the olive oil in a large non-stick pan, add the beetroot and sauté for 2-3 mins, tossing well to coat.

  2. Add the balsamic vinegar, season and cook 1-2 mins longer, until reduced right down to a syrupy glaze.

  3. Transfer to a serving bowl to cool, then cover and chill. Can be done up to 1 day ahead. Remove from fridge 30 mins before serving, crumble over the Roquefort and sprinkle with the sesame seeds.

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Comments (2)

mariam's picture

Before I've never known there were so many beetroot recipes...Thanks for all your posts.
Sometimes they are even useful to my papers at .

euphorbia's picture

A very easy starter that works really well.

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