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Balsamic beetroot with Roquefort
- 600g cooked baby beetroot (not the type in vinegar), peeled and trimmed
- 3-4 tbsp olive oil
- 6-7 tbsp balsamic vinegar
- 150g Roquefort
- 1-2 tsp sesame seeds, toasted (see Know-how, below)
Directions:View on BBC Good Food
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