Balsamic 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, add the beetroot and saut for 2-3 mins, tossing well to coat.
3. 3
   Add the balsamic vinegar, season and cook 1-2 mins longer, until reduced right down to a syrupy glaze.
4. 4
   Transfer to a serving bowl to cool, then cover and chill. Can be done up to 1 day ahead.
5. 5
   Remove from fridge 30 mins before serving, crumble over the Roquefort and sprinkle with the sesame seeds.