Beetroot With Roquefort Food

ENDIVE, BEET AND ROQUEFORT SALAD

Steps:

• Preheat over to 350°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool slightly. Peel beets. Halve lengthwise, then slice. Transfer to medium bowl and set aside.
• Combine lemon juice, mustard and celery seeds in bowl. Gradually whisk in oil. Season with salt and pepper. Add half of dressing to beets and mix to coat. (Can be prepared 1 day ahead. Cover beets and chill. Cover remaining dressing and let stand at room temperature.)
• Place endive in another medium bowl. Add remaining dressing and toss to coat. Mound endive in center of large platter. Surround with beets. Sprinkle Roquefort and chives over and serve.

BEETROOT WITH ROQUEFORT

Steps:

• 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.

BALSAMIC BEETROOT WITH ROQUEFORT

Steps:

• 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.

PEAR AND ROAST BEETS WITH ROQUEFORT

Steps:

• Preheat oven to 375 degrees. Trim the stems from the beets. Place the beets on a rack and bake them in their skins for about an hour, or until they are tender when tested with a fork. Cool and slip off their skins.
• While the beets are cooling, place the walnuts on a baking sheet and toast them in the oven for about 10 minutes. Remove, cool and chop coarsely.
• Place the watercress leaves and the endive in a bowl. Whisk together the walnut oil, vinegar, salt and pepper and pour the dressing over the watercress and endive. Toss thoroughly and correct seasoning.
• Slice the beets; core and slice the pears. Divide the salad among four plates. Arrange slices of beets and pears on each salad plate. Crumble the Roquefort over the top, sprinkle with walnuts and a little more pepper and serve.