Beetroots with Blue Cheese, Honey and Rosemary

Rinse and scrub the beetroots.

Wrap them individually in aluminium foil.

Barbecue them over indirect heat and covered for approx 1 hour.

Prick to check for doneness.

Mash the cheese and combine with the crème fraiche, lime and salt.

Coarsely chop the walnuts.

Heat the honey in a saucepan and add the rosemary and walnuts.

Open up the beetroot packages.

Cut a deep cross in each beetroot and pull apart.

Place a dollop of cheese cream in each and drizzle with the walnut and rosemary honey.