Spinach Salad with Roasted Beets and Parsnips

When we make this and serve it, I feel like I'm eating at a fancy restuarant!  Treat yourself because it's actually super easy! 

  • 1 pound beets, peeled and chopped into 1/2” cubes
  • 1.5 pounds parsnips, peeled and chopped into 1/2” cubes
  • 1/2 pound spinach, chopped
  • 4-6 oz feta cheese or goat cheese, crumbled
  • 1/2 cup olive oil + additional for roasting
  • 1/4 cup balsamic vinegar
  • Salt and pepper to taste

Preheat oven to 400. Toss beets and parsnips with olive oil, salt, and pepper on a roasting tray. Roast until tender, about 45 min, stirring once halfway through. Meanwhile whisk together olive oil, balsamic vinegar, salt, and pepper. Put spinach in a bowl and top with roasted vegetables and cheese. Pour over the dressing and serve.