From Food & Wine Annual Cookbook, 2011
1 small red onion, cut into ½ inch wedges
1 small sweet potato, cut into 1-inch pieces
1 carrot, peeled and cut into ¾-inch pieces
1 parsnip, peeled and cut into ¾-inch pieces
1 small celery root, peeled and cut into ¾-inch pieces
1 small beet, cut into 2/4-inch pieces
3 tbsp. extra virgin olive oil
salt and fresh ground pepper
¼ cup walnuts
1 ½ tsp. Balsamic vinegar
1 ½ tsp. fresh lemon juice
½ tsp. Dijon mustard
2 tbsp. chopped flat leaf parsley
1 ounce feta, crumbled (about ¼ cup)
Preheat oven to 425. In a medium roasting pan, toss the vegetables with 2 tbsp. olive oil. Season with salt and pepper and roast for about 45 minutes, stirring once or twice until tender and lightly browned.
Meanwhile, spread the walnuts evenly in a pie plate and toast until golden, about 6 minutes, Transfer to a work surface and chop.
In a large bowl, whisk the vinegar with the lemon juice, mustard, and 1 tbsp. olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top with feta and serve warm or at room temperature.