Balsamic beetroot with Roquefort
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 8
Skip to 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 sesameseeds, toasted (see Know-how, below)
Nutrition:
- kcal152
- fat11g
- saturates5g
- carbs9g
- sugars8g
- fibre2g
- protein6g
- salt1.01glow
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.
