Glazed beetroot in balsamic vinegar with noble cheese
10 servings
20 minutes
Glazed beetroot in balsamic vinegar with noble cheese is a dish inspired by Italian cuisine that combines the depth of root vegetables with the exquisite aroma of aged Roquefort cheese. The origins of the dish trace back to Mediterranean gastronomic traditions where simple ingredients are transformed into true masterpieces. Roasted beetroot acquires a tender texture while the balsamic glaze adds caramel notes. Crunchy toasted sesame reveals nutty undertones and the piquant cheese completes the composition, creating a balance of sweet, sour, and salty. The dish is perfect as a cold appetizer or side for meat; it can be served at festive tables or enjoyed as part of a cozy dinner. Elegant, rich, and surprisingly easy to prepare—it delights with its taste and presentation.
1
Cook the beet in the microwave for 20 minutes (you can also boil it traditionally or bake it in the oven. If your beet is small, cut it in half; if medium, cut into 4 pieces, etc.)
- Mini beets: 600 g
2
Heat oil in a pan. Add beetroot and fry for three minutes. Add a little salt and pepper. Pour in balsamic. Fry until the vinegar evaporates, about 7 minutes. The beetroot looks glazed.
- Olive oil: 4 tablespoons
- Mini beets: 600 g
- Salt: to taste
- Ground black pepper: to taste
- Balsamic vinegar: 7 tablespoons
3
At this time, we roast sesame in a dry pan until golden. We watch it and stir constantly - it burns quickly. We transfer it to a bowl and let it cool. If you listen closely, it seems to pop inside. When roasted, the flavor of sesame is revealed, and oil is released. This is what we need!
- Sesame seeds: 50 g
4
We transfer the beet to a beautiful dish and let it cool.
5
Generously sprinkle with sesame and crumble cheese on top. Place in the refrigerator for 1-2 hours.
- Sesame seeds: 50 g
- Roquefort cheese: 150 g