Carrot and parsnip salad with bacon and blue cheese

Preheat the oven to 180°C (355°F). Peel and cut the carrots and parsnips into sticks.

Line a baking tray with parchment paper. Place the vegetables on the tray, brush lightly with oil, and season with salt and pepper. Roast in the oven for 20–30 minutes, until tender and golden.

About 10 minutes before the end of roasting, add the bacon slices on top of the vegetables and let them brown.

Meanwhile, prepare the salad dressing: In a small bowl, whisk together mustard, vinegar, and honey with 4 tablespoons of olive oil. Season with salt and pepper to taste.

Transfer the roasted vegetables to a large bowl, add the arugula (rocket), crumbled blue cheese, and bacon. Toss gently with the dressing until evenly coated.

Divide the salad into bowls and serve warm. Enjoy your meal!