Balsamic beetroot with Roquefort
- Preparation and cooking time
- Plus chilling
- Serves 8
- 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)
- STEP 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.
- STEP 2
Add the balsamic vinegar, season and cook 1-2 mins longer, until reduced right down to a syrupy glaze.
- STEP 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.