Beetroot, Carrot and Blue Cheese Salad

Root vegetables have a natural sweetness that works well with blue cheese. This salad works best with a creamy blue. The beetroot is roasted, but you can boil it. If you do, boil it with the skin on. It tends to hold its colour better as the water doesn’t leach into the cell wall of the cut beetroot. I quite like the skin’s texture and taste, especially when the beetroot is roasted, so often I don’t bother to remove it after cooking.