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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	3		peeled	75.03	17.5314	1.7019	0.4392
beetroot	2		washed	-	-	-	-
red wine vinegar	100			283.1	4.023	0.596	0.0
caster sugar	110			-	-	-	-
sea salt				-	-	-	-
black pepper			ground	-	-	-	-
flat leaf italian parsley	1	bunch		-	-	-	-
extra virgin olive oil	3/4	cup		-	-	-	-
red wine vinegar	1/4	cup		283.1	4.023	0.596	0.0
blue cheese	100		crumbled	13721.1544	135.2271	38.8388	1448.6591
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.