Beetroot With Roquefort

• 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

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 saute 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.

baby beets, balsamic vinegar, roquefort cheese, sesame seeds

Taken from www.food.com/recipe/beetroot-with-roquefort-193810 (may not work)