Roasted Potato, Beet, and Onion Salad

This is more an approach than a hard and fast recipe. I love the color/flavor/texture mix of potatoes, beets, and onions, but eggplant, asparagus, or carrots could be added or substituted. If you don’t have access to baby vegetables, quarter and roast large ones, adjusting the cooking time accordingly. Any mixture of whole herb leaves makes a sprightly addition, but if fresh herbs aren’t available, you could always serve the dressed vegetables on a bed of young greens, such as arugula, must