BeebRecipes.co.uk- Archive of BBC Food Recipes

Beetroot, carrot and blue cheese salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2 or 4 as a shared dish
Dietary Vegetarian
From Saturday Kitchen

Method


  1. Bring a pot of boiling salted water to the boil and gently simmer the carrots until just cooked.

  2. Roast the beetroots with their skin on in a medium oven or simply boil them with the vinegar, sugar and salt until soft, about 40 minutes.

  3. Allow to cool then peel and cut into wedges.

  4. In a bowl, place the parsley, beetroot and carrots.

  5. 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.

  6. Serve in a bowl as a shared salad or on individual plates as an entrie.

Ingredients

  • 3 medium carrots, peeled
  • 2 whole beetroots
  • caster sugar
  • sea salt and freshly ground pepper
  • 1 bunch flat leaf parsley, picked
  • extra virgin olive oil
  • red wine vinegar
  • 100g/3½oz blue cheese
  • 1 tbsp grated ginger

Shopping List

Beetroot, carrot and blue cheese salad

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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