Preheat the oven to 220°C.
Wash the beetroot and remove any soil residue. If necessary, use a brush. Pat dry and rub with half a tablespoon of olive oil and half a tablespoon of sea salt. Wrap each bulb in a piece of aluminum foil and bake in the oven for about 45 minutes.
Peel the parsnips, halve lengthways and then quarters. Mix with half a tablespoon of olive oil, lightly salt and put in the oven 20 minutes before the end of the baking time (the beetroot).
Mix chickpeas with 1 tablespoon of olive oil, turmeric and some salt. Place in the oven 20 minutes before the end of the baking time and lightly toast.
Meanwhile, bring a pot of salted water to the boil and cook the spelled over a low heat for about 20 minutes until soft. Drain and set aside.
In a blender, blend olive oil, agave syrup, wine vinegar, almonds, garlic clove, and mustard to form a dressing. Season to taste with coarse pepper and salt. If the dressing is too thick, you can dilute it with a little lukewarm water.
Remove the beetroot from the oven, peel off the skin and cut into slices or wedges.
Wash the lettuce, spin dry and arrange on deep plates or a platter. Spread the beets, spelled and chickpeas on the lettuce and garnish with fresh cress, parsnips and spring onions cut into fine rings.
Dressing is enough.