BALSAMIC BEETROOT WITH ROQUEFORT

Balsamic beetroot with Roquefort image

This sweet and savoury starter from Gordon Ramsay is perfect for a special summer dinner party

Provided by Gordon Ramsay

Time 15m

Number Of Ingredients 5

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Ingredients

600g cooked baby beetroot (not the type in vinegar), peeled and trimmed
3-4 tbsp olive oil
6-7 tbsp balsamic vinegar
150g roquefort
1-2 tsp sesame seeds, toasted (see Know-how, below)

Steps:

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

Nutrition Facts : Calories 152 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.01 milligram of sodium