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1
Preheat oven to 400F.
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2
Peel beets and cut into 3/4-inch wedges.
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3
In a bowl toss beets with 1 teaspoon oil to coat and in one end of a shallow baking pan spread in one layer.
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4
Cut potatoes into 3/4-inch-thick slices.
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5
In another bowl toss potatoes with 1 teaspoon oil to coat and at other end of baking pan spread in one layer, making sure that potatoes do not touch beets (beets will bleed).
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6
Cut zucchini diagonally into 1/2-inch-thick slices and cut slices lengthwise into 1/2-inch-wide sticks.
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7
In a bowl toss zucchini with 1 teaspoon oil to coat and in one end of another shallow baking pan spread in one layer.
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8
Cut carrots diagonally into 1/3-inch-thick slices.
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9
In a bowl toss carrots with 1 teaspoon oil to coat and at the other end of second baking pan spread in one layer.
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10
In a small bowl whisk together lemon juice, parsley, remaining 1/3 cup oil, and salt to taste.
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11
Bake vegetables in oven 5 minutes, or until zucchini is just tender, and transfer zucchini to a shallow bowl.
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12
Bake remaining vegetables, testing them every 5 minutes, 10 to 15 minutes more, or until tender, and transfer as cooked to separate shallow bowls.
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13
Stir dressing and spoon about 1 tablespoon over each vegetable, tossing to coat.
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14
In a bowl toss chicken with remaining dressing.
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15
Arrange vegetables and salad greens on a platter and mound chicken in middle.
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16
Alternatively, vegetables, chicken, and dressing may be tossed together, but beets will bleed.
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17
Serve salad at room temperature.
