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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A swaveory (sweet-savoury) starter. Don't use the beetroots that have been kept in vinegar. 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:
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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