Roasted Root Vegetable Salad

This one is quick and easy to make, and oh so delicious.

Use your favorite root vegetables: parsnips, turnips, beets, squash, sweet potatoes.

Heat oven to 375 F.  Cut veggies into cubes, toss with some olive/coconut oil, salt and pepper.  Spread out single layer on a baking sheet.  Roast for 30-45 minutes or until desired tenderness.  Remove from oven and let cool.   You can serve warm or chilled.  If chilled dress like a salad with the lemon tahini dressing (2 parts olive oil, 1 part tahini, 1 part lemon).  Add nuts and/ or fresh herbs.