Beetroot, Carrot And Blue Cheese Salad By Neil Perry - cooking recipe

Ingredients

3 medium carrots, peeled
2 whole beetroots, washed gently
100 ml red wine vinegar (3.5 oz.)
110 g caster sugar (4 oz.) or 110 g superfine sugar (4 oz.)
sea salt, to taste
fresh ground black pepper, to taste
1 bunch flat-leaf Italian parsley, picked from stem
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
100 g blue cheese, crumbled (3.5 oz.)
1 tablespoon ginger, grated

Preparation

Bring a pot of boiling salted water to the boil and gently simmer the carrots until just cooked.
Roast the beetroots with their skin on in a medium oven (400F/200C/Gas Mark 6) or simply boil them with the vinegar, sugar and salt until soft but not shrunken, about 40-45 minutes.
Allow to cool then peel and cut into wedges. In a bowl, place the parsley, beetroot and carrots.
Dress the vegetables with extra virgin olive oil and about 1/3 the amount of red wine vinegar (3 parts oil to 1 part vinegar).
Season with the salt and pepper, then add the blue cheese and grated ginger. Gently mix to ensure the vinegar and oil coat all ingredients.
Serve in a bowl as a shared salad or on individual plates as an entree.