Beetroot Carrot And Blue Cheese Salad By Neil Perry Recipes

BEET AND CARROT SALAD

Steps:

• To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

SHREDDED BEET AND CARROT SALAD

Steps:

• In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
• In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.

BEETROOT, CARROT AND BLUE CHEESE SALAD BY NEIL PERRY

Steps:

• 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.