Winter Root Vegetable Salad

Roasted Winter Root Vegetable Salad
Serves 4 to 6

Ingredients:
2 beets, peeled and cut into wedges
10 baby carrots, peeled and cut in half lengthwise
1 red onion, peeled and cut into wedges
2 parsnips, peeled and cut into 1 Inch pieces
1 turnip, ends cut off and cut into 1 inch pieces
8 purple fingerling potatoes, cut in half lengthwise
3 tablespoons extra virgin olive oil
1 recipe, basic balsamic vinaigrette
garnish:
1/2 cup pine nuts, lightly toasted
2 oz. feta cheese, shaved or crumbled (optional)

1. Preheat oven to 375°F.
2. Place all root vegetables in a large bowl, drizzle with oil and toss together. Season with salt and pepper.
3. Divide mixture between two sheet pans and spread evenly.
4. Roast vegetables for 30 to 40 minutes, gently tossing around with a wooden spoon to ensure even roasting.
5. Remove from oven and allow vegetables to cool, 4 to 5 minutes (if serving cold, allow vegetables to cool completely before refrigerating until ready to serve).
6. Transfer vegetables into a large mixing bowl and gently toss together with balsamic vinaigrette. Lightly season with salt and pepper.
7. Top with pine nuts and feta and serve.

I got it from this yummy site:

http://spoonforkbacon.com/2013/01/winter-root-vegetable-salad/