1 lb. beets, peeled and diced1 large rutabaga, peeled and diced2-3 turnips, peeled and diced3 large carrots, peeled and sliced3 large parsnips, peeled and diced1 large sweet potato, peeled and diced1/4 c. walnuts, toasted1/4 c. goat cheese, crumbled1 tbsp. EVOO
vinaigrette:juice of 1 lemon1 tbsp. honey1 tsp. fresh minced rosemary2 tbsp. red wine vine vinegar1 shallot, minced1/4 c. EVOOkosher salt and pepper
Preheat oven to 400*Trim, peel, and dice all root vegetables.Arrange on a foil lined baking sheet drizzled with EVOO.Toss with salt and pepper, cover with additional foil.Roast for 30 minutes, uncover and roast for another 15 minutes, or until tender.Roast an additional 15 minutes if you want vegetables to caramelize.In a small dish, whisk together dressing ingredients.Arrange vegetables in a bowl, drizzle with dressing, top with goat cheese and walnuts. Serve warm.