Ingredients

6 medium beets
2 large sweet potatoes
3 parsnips
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
Dressing (recipe follows)

Directions

Dressing

• 1/3 cup white wine vinegar
• 1/4 cup olive oil
• 2 tablespoons horseradish
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• ½ teaspoon salt
• ½ teaspoon pepper

Stir together and set aside.

Preheat oven to 400° F.

Peel beets, sweet potatoes and parsnips.

Cut into ½ inch thick cubes.

Toss vegetables with olive oil and place in a single layer on a greased baking sheet.

Sprinkle with salt and pepper.

Bake at 400°F for 20 to 25 minutes, or until tender. Cool. Arrange vegetables on a serving dish and drizzle with dressing.

Nutrition Facts

210 calories
10 g fat
1.5 g sat fat
3 g protein
30 g carbohydrate
0 mg cholesterol
750 mg sodium
7 g fiber