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Ingredients

Method

  • 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.

RECIPE TIPS
GORDON'S KNOW-HOW

To 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-HOW

To 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.

Recipe from Good Food magazine, August 2006

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