Roasted Autumn Vegetable Salad

DIRECTIONS

• To cook the beetroots: trim the stalk, not cutting the root as this prevents the beetroot from bleeding.
• Place the beetroots in a small saucepan, cover with cold water and add a pinch of salt.
• Bring to a rapid simmer and cook for 50-60 minutes until tender.
• Rather than piercing them to check their tenderness, lift the beetroots from the water and gently pull at the skin with your thumb.
• If the skin feels loose and is easy to remove, the beetroots are ready to be drained and left to cool.
• Preheat the oven to 200C or 400 degrees F.
• To cook the parsnips and carrots: peel the carrots and parsnips, trim away the top stalk and quarter lengthwise to produce sharp sticks.
• The central core of the parsnips can also be trimmed away, should they appear to be woody.
• The vegetables can be roasted from absolutely raw, but a short blanching will give them a creamier finish.
• Preheat a roasting tray on top of the stove, adding the oil.
• Add the carrots and parsnips and fry on all sides until well coloured.
• Season with salt and pepper.
• Place the roasting tray in the preheated oven and cook for 15-20 minutes, turning the vegetables from time to time, until they are becoming crispy.
• Remove the vegetables from the oven and season with salt and pepper.
• These are best served very warm, rather than piping hot.
• While the carrots and parsnips are roasting, dice the beetroots.
• To make the dressing, whisk together the mustard, soured cream and vinegar.
• The oil can now be trickled in as you whisk, allowing it to emulsify with the cream.
• If the dressing is too thick, simply loosen with a little water.
• Season with salt and pepper.
• You may only need half to two thirds of the dressing; any leftover can be kept in the fridge for several days to be used with other salads.
• Once the beetroot is diced, mix half with the dressing and this will create a pink rippled effect.
• Arrange the carrots and parsnips in a rustic fashion on four serving plates, sprinkling with the remaining diced beetroots.
• Or, if using grated beetroots, simply divide between the plates.
• Break the walnut halves into pieces and mix them with the salad leaves, then drizzle with extra walnut oil, if liked.
• Season with salt and pepper and sprinkle on top of the carrots and parsnips.
• Spoon over and around with the beetroot and soured cream dressing to finish.