Recipe

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• 600 g cooked baby beets, peeled and trimmed
• 3 -4 tbsp olive oil
• 6 -7 tbsp balsamic vinegar
• 150 g roquefort cheese
• 1 -2 tsp sesame seeds, toasted

• 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.