Balsamic beetroot with Roquefort
- Gordon Ramsay
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Serves 8
Easy
Prep: 10 mins
Cook: 5 mins
Plus chilling
A star rating of 5 out of 5.2 ratingsRate
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This sweet and savoury starter from Gordon Ramsay is perfect for a special summer dinner party
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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)
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Nutrition: per serving
-
kcal152
-
fat11g
-
saturates5g
-
carbs9g
-
sugars8g
-
fibre2g
-
protein6g
-
salt1.01g
low
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Method
-
step 1
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.
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step 2
Add the balsamic vinegar, season and cook 1-2 mins longer, until reduced right down to a syrupy glaze.
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step 3
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.
RECIPE TIPS
GORDON'S KNOW-HOW
To toast sesame seeds, tip into a hot frying pan – no oil needed – for 2-3 mins, shaking the pan often until the seeds are golden all over. Tip onto a plate and leave to cool.
GORDON'S KNOW-HOW
To cook beetroot from raw, leave in the skins and boil whole until tender. Peel when cooled, but don’t forget to don your rubber gloves first. If you can’t find Roquefort, you could use crumbled Stilton or semi-soft goat’s cheese.
Recipe from Good Food magazine, August 2006
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A star rating of 5 out of 5.2 ratings
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