When I first saw this recipe on the BBC Good Food website it intrigued me. We are huge beet lovers in this house, but combining them with Roquefort and toasted sesame seeds really drew me in.
1 1/4 lbs cooked baby beets (beetroot) but not the ones in jars cooked in vinegar. Roast some yourself or boil them, then peel and trim.
4 tbsp olive oil
7 tbsp good balsamic vinegar
5-6 oz Roquefort cheese
1-2 tsp sesame seeds, dry toasted in a pan.
Halve or quarter the beets when cooked, depending on the size
Heat the olive oil in a large non-stick pan, add the beets and sauté for 2 -3 minutes, tossing well to coat.
Add the balsamic vinegar, season with salt and pepper and cook 1-2 minutes longer until reduced right down to a syrupy glaze.
Transfer to a serving bowl and cool, then cover and chill
This can be done up to 1 day ahead.
Remove from the fridge 30 mins before serving, crumble the Roquefort over the beets and sprinkle with the toasted sesame seeds