Roasted Beetroot, Potato, and Carrot Salad

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Wash, peel, and cut the beetroot, potato, and carrot into bite-sized cubes.

3. 3

   Place the chopped vegetables in a large mixing bowl. Add the olive oil, dried thyme, salt, and black pepper. Toss well to coat the vegetables evenly.

4. 4

   Spread the vegetables in a single layer on a baking tray lined with parchment paper.

5. 5

   Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even roasting.

6. 6

   Remove the roasted vegetables from the oven and let them cool for 5-10 minutes.

7. 7

   Transfer the roasted vegetables to a serving bowl. Drizzle with lemon juice and sprinkle with freshly chopped parsley.

8. 8

   Toss gently to combine and serve warm or at room temperature.