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Preheat oven to 180°C.
Quarter the parsnips and carrots lengthways and put them in a roasting tin with olive oil, salt and pepper.
Quarter the beetroots and put them in a separate roasting tin with olive oil, salt and pepper.
Roast all the vegetables for 25-30 minutes, checking they are cooked through.
Once cooked through, coat the carrots and parsnips with maple syrup and put them back in the oven for 5-10 minutes until sticky. Do the same with the beetroots, but with the balsamic vinegar.
Finely slice the red onion and mix well with a pinch of salt and sugar. Then sprinkle over a few spoons of red wine vinegar and leave to marinade.
Sprinkle kale with olive oil and salt and massage until the leaves become soft.
Toss together the kale, roasted vegetables and spiced grains and chestnuts and put them in a large serving bowl or split them between individual plates and top with the pickled red onion slices and drizzle with balsamic vinegar.