Roasted Root Vegetables with Arugula

• 1 parsnip, peeled, cut lengthwise into quarters, and again in 2-inch bars
• 2 carrots, peeled, cut like the parsnip
• 1 sweet potato, peeled, cut into 2-inch pieces
• 1 onion, peeled, cut into eighths
• 1 bunch small beets (any color), peeled, cut into eighths
• 2 apples, peeled, cut into eighths
• 1/3 cup extra-virgin olive oil
• 2 teaspoons dried thyme
• Kosher salt and pepper, to taste
• 4-5 cups arugula
• 3 ounces strong blue cheese (optional)

Dressing:

• ¼ cup apple cider vinegar
• ¾ cup extra-virgin olive oil
• 2 tablespoons maple syrup
• 1/8 teaspoon dried mustard (or ½ teaspoon Dijon mustard)
• Salt and pepper to taste