-
1
Pre-heat oven to 400F.
-
2
Scrub all vegetables.
-
3
Leaving skins on, cut root vegetables into large chunks of similar size, roughly the size of strawberries, smaller is okay for the parsnips.
-
4
Keep potatoes, parsnips, and beets in separate bowls.
-
5
The vegetables aren't combined until after they've been roasted.
-
6
Coarsely chop garlic, set aside.
-
7
Coarsely chop red onion, set aside.
-
8
Using a mortar and pestle, gently grind dried oregano.
-
9
Distribute garlic, onions, and oregano evenly among the chopped veggies.
-
10
Drizzle 3 T of olive oil over potatoes, 2 T over beets, and one T over parsnips.
-
11
Pour 3 tsp of balsamic vinegar over potatoes, 2 tsp over beets, and 1 tsp over parsnips.
-
12
Season with sea salt and freshly ground pepper to taste.
-
13
Toss each bowl separately and transfer veggies into roasting pans or dishes.
-
14
The beets and parsnips can share a dish as long as they don't mingle too much.
-
15
(I throw the potatoes into a 8in X 8in baking dish and then the beets and parsnips share a 3-qt baking dish, 3 dishes would work just as well.)
-
16
All this separation keeps the flavors from influencing each other while roasting and yields a much better combination of distinct flavors in the final dish.
-
17
Roast veggies in an oven pre-heated to 400F for about 55-65 minutes, turning veggies once at the half hour.
-
18
Combine veggies in a large pyrex or stoneware mixing bowl and toss.
-
19
Set aside to cool slightly.
-
20
In a small mixing bowl combine greek yogurt, mustard, parsley and cilantro.
-
21
Season with a pinch of sea salt.
-
22
Pour dressing over vegetables and toss once more to coat entire salad evenly.
-
23
Serve warm or chill in salad in the fridge for a few hours and serve cool.
