Directions:
- 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 minutes, tossing well to coat.
- Add the balsamic vinegar, season and cook 1-2 minutes longer, until reduced right down to a syrupy glaze.
- Transfer to a serving bowl to cool; cover and chill.
- Can be done up to 1 day ahead.
- Remove from fridge 30 minutes before serving.
- Crumble over the Roquefort.
- Sprinkle with the sesame seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173 Kcal (724 kJ) | ||
| Calories from fat | 111.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.38g | 19% | |
|---|---|---|---|
| Cholesterol | 16.88mg | 6% | |
| Sodium | 400.03mg | 17% | |
| Potassium | 264.76mg | 6% | |
| Total Carbs | 10.33g | 3% | |
| Sugars | 7.95g | 32% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 5.78g | 12% | |
| Vitamin C | 3mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 148.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 152.02 Kcal (636 kJ) | ||
| Calories from fat | 97.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.88g | 19% | |
|---|---|---|---|
| Cholesterol | 14.83mg | 6% | |
| Sodium | 351.52mg | 17% | |
| Potassium | 232.66mg | 6% | |
| Total Carbs | 9.07g | 3% | |
| Sugars | 6.99g | 32% | |
| Dietary Fiber | 1.43g | 7% | |
| Protein | 5.08g | 12% | |
| Vitamin C | 2.6mg | 5% | |
| Iron | 1.1mg | 7% | |
| Calcium | 130.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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