- 600g cooked baby beetroot (not the type in vinegar), peeled and trimmed
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 3-4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6-7 tbsp balsamic vinegar
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)
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.
Add the balsamic vinegar, season and cook 1-2 mins longer, until reduced right down to a syrupy glaze.
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.
Gordon's know-howTo toast sesame seeds, tip into a hot frying pan – no oil needed – for 2-3 mins, shaking the pan often until the seeds are golden all over. Tip onto a plate and leave to cool.
Gordon's know-howTo cook beetroot from raw, leave in the skins and boil whole until tender. Peel when cooled, but don’t forget to don your rubber gloves first. If you can’t find Roquefort, you could use crumbled Stilton or semi-soft goat’s cheese.