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 or simply boil them with the vinegar, sugar and salt until soft, about 40 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 entrie.