I usually make this as an antipasto, but tonight I thought it would be a nice side for the rack of lamb. It seems very simply, but the combination of beetroot and blue cheese tastes heavenly!
Raw beetroot that you cook in the oven has more and a better flavor than already cooked beetroot from the supermarket. It’s not a lot of work, so give it a try!
Good blue cheese such as roquefort or gorgonzola piccante to taste
Good balsamic vinegar to taste
Wrap each beetroot into aluminum foil and cook them for 1 hour in an oven preheated to 200C/390F. Let the beetroot cool in the oven with the door closed for at least 3 hours.
Remove the aluminum foil, cut off the top and bottom of each beetroot and peel them. Usually you can just rub off the peel, or use a potato peeler. Cut each beetroot horizontally into slices so you can see the nice ‘rings’.
Arrange the slices on the plates, drizzle each slice with a bit of balsamic vinegar and crumble some blue cheese on top.