Beetroot With Roquefort

Directions

1. 1
   Halve or quarter the beetroot, depending on the size.
2. 2
   Heat the olive oil in a large non-stick pan.
3. 3
   Add the beetroot and saute for 2-3 minutes, tossing well to coat.
4. 4
   Add the balsamic vinegar, season and cook 1-2 minutes longer, until reduced right down to a syrupy glaze.
5. 5
   Transfer to a serving bowl to cool; cover and chill.
6. 6
   Can be done up to 1 day ahead.
7. 7
   Remove from fridge 30 minutes before serving.
8. 8
   Crumble over the Roquefort.
9. 9
   Sprinkle with the sesame seeds.