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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
6 comments • 4 ratings
Please login to comment
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