Gary Cook Shop

Ingredients
6 medium beets (about 1 1/2 lb), peeled, cut into 1/2-inch wedges.
3 tablespoons olive oil.
1 3/4 teaspoons salt.
1 teaspoon pepper.
2 large sweet potatoes (about 1 1/2 lb), peeled, cut into 3/4-inch cubes.
4 large parsnips (about 1 lb), peeled, cut into 1/2-inch slices.
1/2 cup olive oil-and-vinegar dressing.
introduction
Preheat oven to 200 Using a sharp knife, remove skin from celeriac. Cut into small wedges and place in a bowl of water with lemon wedges. This will prevent celeriac from browning. Step 2 Place baby carrots in a large baking tray with parsnips, Spanish onion and beetroot. Add celeriac and 2 tablespoons olive oil and toss vegetables to coat in oil. Bake for 30 minutes. Step 3 Whisk 1/3 cup olive oil, balsamic vinegar, garlic and brown sugar. Set aside. Toss the vegetables with baby spinach leaves. Serve drizzled with dressing.