Instructions

1. Peel the vegetables. Slice the beets into 50 mm rings; the onion into thin wedges; the carrot and parsnips into 2cm thick pieces.
2. Lay the beetroot rings in a baking dish then arrange the other pieces between and top of them.
3. Mix the balsamic vinegar with the olive oil and honey, then season the dressing with salt and pepper. Brush the veggies with this mixture, then pour over the remaining dressing.
4. Cover the dish with foil, then bake for about 30 minutes. Remove the foil for the last 5-8 minutes of the baking.
5. Serve warm with chopped dill or parsley scattered on the top.