Balsamic Beetroot With Roquefort
This Roquefort and Beetroot Salad is a delightful combination of sweet, earthy beetroot paired with the tangy richness of Roquefort cheese. The caramelized balsamic glaze adds a luscious depth of flavor, making this salad a perfect balance of sweet and savory. Sprinkled with toasted sesame seeds for a nutty crunch, this salad is a feast for the senses.
— Constant Cookbook
Ingredients
- 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)
Instructions
- 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.
- Add the balsamic vinegar, season and cook 1-2 mins longer, until reduced right down to a syrupy glaze.
- 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.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Calories: 152 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 1.01 milligram of sodium
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