Beetroot With Roquefort
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 600 g cooked baby beets, peeled and trimmed
- 3 -4 tablespoons olive oil
- 6 -7 tablespoons balsamic vinegar
- 150 g Roquefort cheese
- 1 -2 teaspoon sesame seeds, toasted
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...