“A swaveory (sweet-savoury) starter. Don't use the beetroots that have been kept in vinegar.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Halve or quarter the beetroot, depending on the size.
  2. Heat the olive oil in a large non-stick pan.
  3. Add the beetroot and sauté for 2-3 minutes, tossing well to coat.
  4. Add the balsamic vinegar, season and cook 1-2 minutes longer, until reduced right down to a syrupy glaze.
  5. Transfer to a serving bowl to cool; cover and chill.
  6. Can be done up to 1 day ahead.
  7. Remove from fridge 30 minutes before serving.
  8. Crumble over the Roquefort.
  9. Sprinkle with the sesame seeds.

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