Beetroot, Carrot and Blue Cheese Salad

A vibrant vegetarian salad featuring roasted beetroots, simmered carrots, blue cheese, and fresh ginger in a classic vinaigrette.

Vegetarian Healthy Salad Beetroot Blue Cheese

Estimated Nutrition

Calories

456.2

kcal / serving

912.4 kcal total

Carbs

19.3g

per serving

38.6 g total

Fat

37.6g

per serving

75.2 g total

Protein

13.4g

per serving

26.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for boiling beetroots

CondimentsSauces

tbsp

Red Wine Vinegar

part of dressing

Dairy

100

Blue Cheese

NutsSeeds

Sea Salt

to taste

Black Pepper

freshly ground, to taste

bunch

Flat leaf Parsley

picked

OilsFats

tbsp

Extra Virgin Olive Oil

part of dressing

Vegetables

piece

Carrot

peeled

piece

Beetroot

whole

tbsp

Ginger

grated

Method

Simmer the carrots in a pot of boiling salted water until just cooked.

Cook the beetroots for 40 minutes by either roasting in a medium oven or boiling with vinegar and sugar.

Cool, peel, and cut the vegetables into wedges.

Serve in a shared bowl or on individual plates.

Place the parsley, beetroot, and carrots into a mixing bowl.

Add olive oil, red wine vinegar, salt, pepper, blue cheese, and ginger, then mix gently to coat.