Roast beetroot and parsnip winter salad with apple and cranberries

Fruit and vegetables

2 apples, cored and cut into 2cm/Â¾in chucks or slices

150g/5Â½oz beetroot, cut into thin wedges

30g/1oz dried cranberries

200g/7oz curly kale or cavolo nero, stems removed and roughly torn

300g/10Â½oz parsnip, 3cm/1Â¼in cubed

100g/3Â½oz whole almonds

salt and freshly ground black pepper

extra virgin olive oil, to serve

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