Balsamic beetroot with Roquefort and Sesame
This colorful and appetizing starter from Gordon Ramsay is perfect for winter family dinner. Sweet beetroot, sour vinegar, salty Roquefort and crispy sesame seeds… this combination is gorgeous! I found this antipasti recipe in “Ramsay’s Sunday lunch” from “The F word” TV series and tried to make it by myself. It is simple and very… very… VERY tasty!
- 500 g beetroot cooked, peeled and trimmed
- 3-4 tbsp olive oil
- 6-7 tbsp balsamic vinegar
- 120 g Roquefort
- 1-2 tsp sesame seeds toasted
- I took ready for use baked beetroot from the supermarket, but you can also boil or bake beetroot by yourself.
- Halve the beetroot, then cut it into wedges.
- Heat the olive oil in a large pan, add the beetroot and fry it for 2-3 mins, tossing well to coat with oil. Season lightly with salt and pepper. Don’t forget that you will add salty Roquefort!
- Add the balsamic vinegar and cook 1-2 mins longer, until oil-vinegar mix reduced to a syrupy glaze.
- Transfer to a serving bowl to cool, then cover and chill.
- Use this time to toast sesame seeds. Tip the seeds into a clean, dry and hot frying pan for 2-3 mins, shaking often until the seeds are oily and golden.
- Tip onto a plate and leave to cool.
- Chop or crumble the Roquefort (or goat’s cheese)
- Put the Roquefort over the beetroot...
- ...and sprinkle with the sesame seeds
This antipasti can be done up to 1 day ahead. Remove the beetroot from fridge 30 mins before serving and add the Roquefort and sesame.