Leaving 2.5cm stem and the root intact, par-boil the beetroot for 25-30 minutes. Drain, cool and peel, cutting away the root and stem. Cut into large wedges.
Meanwhile par-boil the parsnips in lightly salted water for 10 minutes.
Arrange the vegetables with the fresh herbs in a single layer in a large roasting tin. Drizzle with olive oil and season with freshly ground black pepper.
Roast in a preheated oven 190°C (170°C fan) Gas 5 for 40 - 45 minutes or until golden and tender
Remove from the oven. Discard the herbs. Whisk the honey and vinegar together and drizzle over the roots. Then top with the walnuts and crumbled cheese.
Return to the oven for 5 minutes to melt the cheese . Serve straight to the table, good accompanied with crusty bread or thinly sliced ham.