Roast beetroot with walnut and gorgonzola - Roast

Method

Trim both ends of beetroots. Scrub well with a soft brush under cold water. Pat dry and toss with a tablespoon of the olive oil, salt and pepper. Place them in aluminium foil, seal package and roast in a preheated 180C oven until tender - 15 minutes or more depending on their size. Open immediately and cool before peeling and quartering each beet. Place the pieces on a ceramic plate and sprinkle with remaining olive oil. Break gorgonzola (or other blue cheese) into small pieces and scatter on top. Place under the grill for a few seconds until cheese has melted. Finish by scattering roasted walnut pieces on top.