Roasted Root Vegetable and Goat Cheese Salad

Heat oven to 200°C (400°F). Line a large baking sheet with parchment. Peel and cut the parsnips, carrots, and beets into roughly equal pieces so they roast evenly.

Toss the parsnips, carrots, and beets with 2 tbsp olive oil and 1/4 tsp salt. Spread in a single layer on the baking sheet. Roast 30–35 minutes, flipping once halfway, until golden-brown and tender.

Whisk remaining 1 tbsp olive oil with balsamic vinegar, honey, the remaining 1/4 tsp salt, and black pepper in a small bowl until combined.

Spread arugula across a large serving plate. Arrange the warm roasted parsnips, carrots, and beets over the greens.

Scatter crumbled goat cheese and pomegranate seeds over the top. Drizzle the balsamic dressing over everything and serve immediately while the vegetables are still warm.