Ingredients

• 3 medium carrots
• peeled
• 2 whole beetroots
• caster sugar
• sea salt and freshly ground pepper
• 1 bunch flat leaf parsley
• picked
• extra virgin olive oil
• red wine vinegar
• 100g/3½oz blue cheese
• 1 tbsp grated ginger

Directions

• 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 (3 parts oil to 1 part 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 entrie.