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http://www.lifestylefood.com.au/recipes/313/beetroot-carrot-and-blue-cheese-salad

LifeStyleFOOD.com.au

Beetroots are boiled or roasted with the skin on, to avoid damage to the cells and to stop the colour leaking out.

Ingredients

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

  • 4.

    Dress the vegetables with extra virgin olive oil and about 1/3 the amount of red wine vinegar.

  • 5.

    Season with the salt and pepper, then add the blue cheese and grated ginger.

  • 6.

    Gently mix to ensure the vinegar and oil coat all ingredients.

  • 7.

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

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Gris and Pinot Noir are the best wines to pair with Beetroot, Carrot and Blue Cheese Salad.

 
 

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6 comments • 4 ratings
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Posted by Maureen56Report
I love beetroot, I have it growing and lots of it so am looking forward to this recipe on my table.
Posted by sabaReport
ABSOLUTEY FABULOUS -
Posted by sueqldReport
just what I have been looking for............
Posted by BenReport
simple and delicious
Posted by DH100Report
Mmmmm Yummo
Posted by Jaynie BubsReport
Great Summer Salad - very tasty