Beetroot, Carrot and Blue Cheese Salad by Neil Perry

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READY IN: 1hr 10mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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