Beetroot in Balsamic Sauce with Roquefort

• boiled young beetroot600g g

  (not in vinegar), peeled and trimmed

• olive oil↗3-4 ст. л. tbsp
• balsamic vinegar↗6-7 ст. л. tbsp
• Roquefort↗150g g
• sesame↗1-2 ч. л. tsp

  seeds, toasted (see 'Tips', below)

Step-by-step instructions

1. 1

   Cut the beetroot in half or into quarters, depending on size. Heat the olive oil in a large non‑stick skillet, add the beetroot and sauté for 2‑3 minutes, stirring frequently so it coats evenly with oil.

2. 2

   Pour in the balsamic vinegar, season to taste, and cook for another 1‑2 minutes until the sauce thickens into a syrup‑like glaze.

3. 3

   Transfer the cooked beetroot to a serving bowl, let it cool slightly, then cover and refrigerate. Prepare ahead – remove 30 minutes before serving, sprinkle with crumbled Roquefort and toasted sesame seeds.