Roasted Root Vegetable Salad

Instructions

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