Beetroots with Blue Cheese, Honey and Rosemary

preparation

Preparation:

1. Rinse and scrub the beetroots.

2. Wrap them individually in aluminium foil.

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

4. Prick to check for doneness.

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

6. Coarsely chop the walnuts.

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

8. Open up the beetroot packages.

9. Cut a deep cross in each beetroot and pull apart.

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