Beetroot & Roquefort

This looks beautiful on a big white bone china oval platter. The alternative to one below is with balsamic vinegar, hazelnut oil and chopped toasted hazelnuts with chives.

600 gr beetroots
lots of rock salt
chopped tarragon
50 ml EVOO
25 ml Moscatel vinegar
Maldon sea salt
ground black pepper
roquefort (or picos)

1. bake beetroots Ari-style
2. slice with a mandolin
3. dress with above
4. lay out on platter, crumble blue cheese all over
5. top with chopped tarragon