• 1 small onion, cut into 1/2 inch wedges 
• 1 sweet potato, cut into 1 inch pieces 
• 1 carrot, cut into 3/4 inch pieces
• 1 parsnip, cut into 3/4 inch pieces 
• 1 celery root, cut into 3/4 inch pieces 
• 1 beet, cut into 3/4 inch pieces 
• 3 tbs extra virgin olive oil
• Salt and pepper to taste 
• (Optional) 1/4 cup walnuts 
• Arugula 
• 1 1/2 teaspoons balsamic vinegar
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 2 tablespoons chopped flat-leaf parsley

Toast walnuts and coarsely chop. In a large bowl, whisk vinegar with lemon juice, mustard, and 1 tbs of olive oil. Add parsley. Season with salt and pepper. Add the vegetables and walnuts to dressing and toss. Serve over a bed of arugula.