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.