warm winter vegetable salad

prep time:  tbd
cook time:  45 minutes
servings:  tbd

ingredients:
1 red onion
1 butternut squash - sliced in half or in sections for easy roasting and peeling after cooking
1 carrot - cut into pieces
1 parsnip cut into pieces
1 large beet - cut into pieces
enough olive oil to coat
salt
1 teaspoon apple cider vinegar
juice of 1 lemon
1 teaspoon mustard powder
1 handful parsley leaves

steps:
1.  preheat oven to 425 degrees and toss the vegetables with the oil and salt to taste.  roast until tender, about 45 minutes.

2.  whisk the vinegar, lemon juice and mustard in a large bowl with extra olive oil and season with salt and pepper to taste.  toss with vegetables and serve warm.

- goop, january 2011