|I love food and from now on I’ll share my favourite bites. For two: peel one big cooked beetroot and cut into eight wedges. Heat 2 tablespoons of olive oil and bake the root for 3 minutes. Add 3 tablespoons of Balsamic vinegar – the older the tastier – (Maldon) salt & pepper and simmer for another minute. Cool for at least 1 hour. Then mix with 75 grams of crumbled Roquefort and garnish with 1 tablespoon of roasted sesame seed. MMM! Image The Motor Source 100% Ramsay