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Roast beetroot and parsnip winter salad with apple and cranberries
Fruit and vegetables
150g/5½oz
beetroot
, cut into thin wedges
300g/10½oz
parsnip
, 3cm/1¼in cubed
200g/7oz curly
kale
or cavolo nero, stems removed and roughly torn
2
apples
, cored and cut into 2cm/¾in chucks or slices
30g/1oz dried
cranberries
Cooking ingredients
2 tbsp
olive oil
100g/3½oz whole
almonds
salt and freshly ground
black pepper
extra virgin
olive oil
, to serve
Other
3 tsp ras el hanout
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