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 (400F/200C/Gas Mark 6) or simply boil them with the vinegar, sugar and salt until soft but not shrunken, about 40-45 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 entree.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 618.01 Kcal (2587 kJ) | ||
| Calories from fat | 464.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.63g | 79% | |
|---|---|---|---|
| Cholesterol | 18.75mg | 6% | |
| Sodium | 384.72mg | 16% | |
| Potassium | 233.96mg | 5% | |
| Total Carbs | 32.86g | 11% | |
| Sugars | 30.07g | 120% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 5.75g | 11% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.5mg | 15% | |
| Calcium | 150.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 335.68 Kcal (1405 kJ) | ||
| Calories from fat | 252.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.04g | 79% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 6% | |
| Sodium | 208.96mg | 16% | |
| Potassium | 127.08mg | 5% | |
| Total Carbs | 17.85g | 11% | |
| Sugars | 16.33g | 120% | |
| Dietary Fiber | 0.77g | 6% | |
| Protein | 3.12g | 11% | |
| Vitamin C | 1.9mg | 6% | |
| Vitamin A | 0.2mg | 15% | |
| Calcium | 81.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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