Balsamic beetroot with Roquefort

Balsamic beetroot with Roquefort

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 5 mins Plus chilling

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
152
protein
6g
carbs
9g
fat
11g
saturates
5g
fibre
2g
sugar
8g
salt
1.01g

Ingredients

  • 600g cooked baby beetroot (not the type in vinegar), peeled and trimmed
  • 3-4 tbsp olive oil
  • 6-7 tbsp balsamic vinegar
  • 150g Roquefort
  • 1-2 tsp sesame seeds, toasted (see Know-how, below)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, August 2006

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
euphorbia's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A very easy starter that works really well.

Questions

Tips