Beetroot With Roquefort

Beetroot With Roquefort

Ingredients:
beets, raw
oil, olive, salad or cooking
vinegar, balsamic
cheese, roquefort
seeds, sesame seeds, whole, dried

Directions:
Halve or quarter the beetroot, depending on the size.
Heat the olive oil in a large non-stick pan.
Add the beetroot and saute 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.