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2 parsnips
1 sweet potato
1 celery root
2 small beets
1 red onion
1 Tbsp white balsamic vinegar
2 Tbsp olive oil
1/2 Tbsp dijon mustard
salt and pepper
1/4 cup feta cheese, crumbled
Preheat oven to 425°F. Cut parsnips, sweet potato, celery root, beets, and onions into 1 inch pieces. Place in roasting pan and toss with olive oil, salt and pepper. Roast all vegetables, stirring occasionally, until they start to brown, about 30-40 minutes. Whisk 1 Tbsp of olive oil, white balsamic vinegar, dijon mustard, salt and pepper together. Drizzle over vegetables and top with feta cheese. Eat warm or at room temperature.
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