Boxing day buffet - root vegetable salad

Set the oven to 180°C/gas 4. Thinly slice the parsnips, turnips and carrots and cut the swede into chunks and place in a large bowl. Toss in the garlic; add the olive oil and season with a little salt and freshly ground black pepper.

Spread the vegetables out in a roasting pan and cook for 40 minutes, until soft.

To make the dressing mix together the red wine vinegar, mint and a pinch of salt.

Spoon over the hot vegetables and serve immediately.