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Beetroot, Carrot and Blue Cheese Salad

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

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Angus Hughson

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 Maureen56 • 5y ago • Report
I love beetroot, I have it growing and lots of it so am looking forward to this recipe on my table.
Posted by saba • 5y ago • Report
ABSOLUTEY FABULOUS -
Posted by sueqld • 6y ago • Report
just what I have been looking for............
Posted by Ben • 6y ago • Report
simple and delicious
Posted by DH100 • 6y ago • Report
Mmmmm Yummo
Posted by Jaynie Bubs • 6y ago • Report
Great Summer Salad - very tasty