(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Heat the oven to 200C/180C fan. Slice up most of the carrots and parsnips into batons, reserving 2 whole carrots and parsnips. Toss the cut vegetables 2 tbsp of the Flora and season. Tip into a roasting try and cook for 30-40 mins, until soft. On a separate tray, add the beetroot wedges with 1 tbsp of Flora, season and roast alongside the other veg. Use a vegetable peeler to peel the reserved vegetables into long ribbons.
Toss the carrot and parsnip ribbons with the kale and massage with half of the lemon juice. Whisk the remaining Flora with the rest of the lemon juice and the mustard and honey. Season well.
Allow the roasted veg to cool a little, then toss with the kale mix, hazelnuts, cranberries and mint. Tip onto a serving plate, snuggle the beetroot in, top with the reserved mint leaves and serve.