Beetroot, Carrot And Blue Cheese Salad By Neil Perr

Name: Beetroot, Carrot And Blue Cheese Salad By Neil Perry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium carrots, peeled; 2 whole beetroots, washed gently; 100 ml red wine vinegar (3.5 oz.); 110 g caster sugar (4 oz.) or 110 g superfine sugar (4 oz.); sea salt, to taste; fresh ground black pepper, to taste; 1 bunch flat-leaf Italian parsley, picked from stem; 3/4 cup extra virgin olive oil; 1/4 cup red wine vinegar; 100 g blue cheese, crumbled (3.5 oz.); 1 tablespoon ginger, grated

Servings: persons

3 medium carrots, peeled
2 whole beetroots, washed gently
100 ml red wine vinegar (3.5 oz.)
110 g caster sugar (4 oz.) or 110 g superfine sugar (4 oz.)
sea salt, to taste
fresh ground black pepper, to taste
1 bunch flat-leaf Italian parsley, picked from stem
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
100 g blue cheese, crumbled (3.5 oz.)
1 tablespoon ginger, grated

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 (400F/200C/Gas Mark 6) or simply boil them with the vinegar, sugar and salt until soft but not shrunken, about 40-45 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 (3 parts oil to 1 part vinegar).
5
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.
6
Serve in a bowl as a shared salad or on individual plates as an entree.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium carrots, peeled, 2 whole beetroots, washed gently, 100 ml red wine vinegar (3.5 oz.), 110 g caster sugar (4 oz.) or 110 g superfine sugar (4 oz.), and more.

Yes, Beetroot, Carrot And Blue Cheese Salad By Neil Perry falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beetroot, Carrot And Blue Cheese Salad By Neil Perry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions