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1
To cook the beetroots: trim the stalk, not cutting the root as this prevents the beetroot from bleeding.
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2
Place the beetroots in a small saucepan, cover with cold water and add a pinch of salt.
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3
Bring to a rapid simmer and cook for 50-60 minutes until tender.
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4
Rather than piercing them to check their tenderness, lift the beetroots from the water and gently pull at the skin with your thumb.
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5
If the skin feels loose and is easy to remove, the beetroots are ready to be drained and left to cool.
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6
Preheat the oven to 200C or 400 degrees F.
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7
To cook the parsnips and carrots: peel the carrots and parsnips, trim away the top stalk and quarter lengthwise to produce sharp sticks.
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8
The central core of the parsnips can also be trimmed away, should they appear to be woody.
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9
The vegetables can be roasted from absolutely raw, but a short blanching will give them a creamier finish.
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10
Preheat a roasting tray on top of the stove, adding the oil.
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11
Add the carrots and parsnips and fry on all sides until well coloured.
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12
Season with salt and pepper.
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13
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.
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14
Remove the vegetables from the oven and season with salt and pepper.
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15
These are best served very warm, rather than piping hot.
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16
While the carrots and parsnips are roasting, dice the beetroots.
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17
To make the dressing, whisk together the mustard, soured cream and vinegar.
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18
The oil can now be trickled in as you whisk, allowing it to emulsify with the cream.
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19
If the dressing is too thick, simply loosen with a little water.
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20
Season with salt and pepper.
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21
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.
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22
Once the beetroot is diced, mix half with the dressing and this will create a pink rippled effect.
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23
Arrange the carrots and parsnips in a rustic fashion on four serving plates, sprinkling with the remaining diced beetroots.
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24
Or, if using grated beetroots, simply divide between the plates.
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25
Break the walnut halves into pieces and mix them with the salad leaves, then drizzle with extra walnut oil, if liked.
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26
Season with salt and pepper and sprinkle on top of the carrots and parsnips.
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27
Spoon over and around with the beetroot and soured cream dressing to finish.
