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l 250g small beetroots

l 250g Piccolo parsnips

l 2 quartered, cored pears, unpeeled

l 3 tbsp olive oil

l 2 sprigs fresh thyme

l Sea salt and black pepper

l 1 bag watercress

l 200g blue cheese

For the dressing

l 4 tbsp olive oil or walnut oil

l 2 tbsp cider vinegar

l 2 tsp caster sugar

l 2 tsp Dijon mustard

l 1 clove garlic, crushed

l Sea salt and black pepper

For the walnuts

l 50ml water

l 50g sugar

l 75g walnut halves

Serves 4


Preheat oven to 180°C/350°F/Gas 4. Wrap the beetroots in foil and bake in the oven for 50-60 minutes until tender.

Place the parsnips and pears on a baking sheet, brush with the oil and sprinkle with sea salt and black pepper and the thyme sprigs. Roast for 20 minutes, leave to cool. Peel the beetroots when cool and halve.

For the walnuts, place the water and sugar in a pan and bring to the boil. Cook for 5 minutes or until thickened to a syrup, add the walnuts and stir for 30 seconds. Drain off the liquid and set aside.

Combine the dressing ingredients and season to taste. Divide the watercress onto 4 plates, top with the parsnips, pears, beetroot and blue cheese and drizzle over the dressing and top with walnuts.