• Wash beet roots and swede and rub in with cooking oil. Sprinkle with salt and freshly ground black pepper. Place them in a baking tray and roast in the oven at 170C for about 20-30min until soft in the middle.
• Let them cool down and after that peel and cut in wedges.

For the dressing

• In a medium bowl, whisk together the white wine vinegar, lemon juice, Dijon mustard, salt and sugar.

  Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates. Store refrigerated and bring to room temperature before serving. The dressing can be kept refrigerated up to two weeks. 

Plate the salad

• Wash and cut Romaine lettuce, place few root vegetable wedges, add Gorgonzola cheese in chunks and sprinkle walnuts on top. Season with salad dressing and chopped parsley.