Beetroot, Carrot and Blue Cheese Salad by Neil Perry |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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It is customary to leave the skin and 1 1/4 of stem on the beetroot until after cooking, then the skin will come off easily. For large beetroots, it is best to roast. Adjust the amount of salad dressing oil and vinegar to suit, keeping the proportion of 3 parts oil to 1 part vinegar. Serves 2 as an entree and 4 as a side salad. 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 |
Directions:
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.
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