Serves: 2 | Preparation Time: 45 min
- 3 medium carrots (peeled)
- 2 whole beetroot
- 20ml red wine vinegar
- 20g caster sugar
- sea salt
- freshly ground black pepper
- 2tbsp Unit extra virgin olive oil
- 100g blue cheese
- 1 tsp grated ginger
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 for about 40 minutes or until they are soft enough to skewer with ease.
Allow to cool then peel and cut into wedges. In a bowl, mix the beetroot and carrots.
Dress the vegetables with extra virgin olive oil and about 1/3 the amount of red wine 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.