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


  • 3 medium carrots peeled

  • 2 Whole beetroot

  • red wine vinegar

  • caster sugar

  • sea salt

  • freshly Ground black Pepper

  • 1 bunch picked continental parsley

  • Extra Virgin Olive Oil

  • 100 g Blue cheese

  • 1 tablespoon grated Ginger


  • 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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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
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