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1
MAKE THE SALAD: Preheat the oven to 400.
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2
Tightly wrap the beets in a double layer of aluminum foil and roast them on the bottom shelf of the oven for 1 1/2 hours, or until they are tender when pierced with the tip of a knife.
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3
When the beets are cool enough to handle, peel and cut them into 1-inch pieces.
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4
MAKE THE SALAD: Meanwhile, divide the carrots, parsnips and turnips between 2 large rimmed baking sheets.
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5
Toss the vegetables in each pan with 1 tablespoon of the vegetable oil.
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6
Arrange the onion wedges on the baking sheets, keeping them intact.
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7
Brush the onion wedges all over with the remaining 1 tablespoon of vegetable oil.
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8
Generously season the vegetables with salt and pepper.
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9
Roast the vegetables for 40 minutes.
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10
Brush the vegetables with the warm honey and sprinkle with the sage.
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11
Continue to roast the vegetables for 25 minutes longer, or until they are tender and glazed.
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12
Loosen the vegetables with a spatula and let them cool to room temperature in the pans.
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13
MAKE THE SALAD: In a small bowl, mix the goat cheese with the herbs and olive oil and season with salt and pepper.
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14
MAKE THE SALAD: In a small bowl, combine the olive oil with the vinegar, garlic and herbs; season with salt and pepper.
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15
In a large bowl, toss the arugula with 1 tablespoon of the vinaigrette and arrange on plates.
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16
Add the roasted vegetables to the bowl and toss with the remaining vinaigrette.
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17
Top the arugula with the vegetables, dot each plate with small spoonfuls of the herbed goat cheese and serve.
