Roasted Root Vegetables - cooking recipe

Ingredients

1 bunch beet
1 lb carrot
1 lb red potatoes
2 large red onions
1 lb parsnip
1 lb rutabaga
1/2 lb turnip
olive oil
kosher salt

Preparation

Preheat oven to 500-550\u00b0F.
Peel and cut vegetables into 1\" cubes (wedges, etc.), keeping beets separate (don't bother to peel the potatoes).
Coat veggies well with olive oil and sprinkle liberally with kosher salt.
Put veggies in roasting pans, again keeping the beets separate.
Roast at 500-550F, stirring every ten minutes or so, for up to an hour, or until vegetables are tender.
Mix beets with the other vegetables and serve.