Roasted Root Vegetable Salad

Directions

1. 1
   Cut beets, carrots, and parsnips into small bite-size pieces.
2. 2
   Wrap beets tightly in foil that has been coated in nonstick spray, and put in baking pan.
3. 3
   Bake 45 minutes in a preheated 425 degree oven.
4. 4
   Place carrots and parsnips in large baking dish. Add oil; toss to coat.
5. 5
   Add to oven after the first 15 minute of the beet baking time.
6. 6
   Toss all vegetables together and allow to cool in refrigerator.
7. 7
   Add thinly sliced raw onion.
8. 8
   Add Italian dressing and toss. Serve cold or room temperature.