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