Ingredients

The following ingredients have 8 Servings
  • 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)

Instruction

  • 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.