1 beetroot; 4 carrots; 4 parsnips; olive oil; salt and pepper; 3 tsp miso paste; 3 tsp apple cider vinegar; 2 tsp ground cumin.

Pre-heat the oven to 180 degrees C

Place the whole beetroot on a baking tray and cook for one hour. Peel and chop the carrots and parsnips and add to the baking tray after 20 minutes, so they cook for 40 minutes, drizzling everything with oil and seasoning with salt and pepper. Once the roots have cooked, peel the beetroot, then add it to a blender with the carrots, parsnips, miso, vinegar, salt, pepper cumin and 1.5 liters of filtered water.  Blend until smooth.  Re-heat gently to serve.