Beetroot With Roquefort

"A swaveory (sweet-savoury) starter. Don't use the beetroots that have been kept in vinegar."
 
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Ready In:
15mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • 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 minutes, tossing well to coat.
  • Add the balsamic vinegar, season and cook 1-2 minutes longer, until reduced right down to a syrupy glaze.
  • Transfer to a serving bowl to cool; cover and chill.
  • Can be done up to 1 day ahead.
  • Remove from fridge 30 minutes before serving.
  • Crumble over the Roquefort.
  • Sprinkle with the sesame seeds.

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RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
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