Instructions: Preheat oven to 450F. Peel and slice vegetables into 1/2-inch thick rounds. Mix vegetables with oil, keeping different colored beets separate to prevent dying. Spread vegetables in one layer on one large or several smaller nonstick baking sheets. See tips. Sprinkle with salt and pepper, and roast about 25 minutes, stirring once about halfway through.

Vegetables are done when brown outside and soft inside.

Wash and dry spinach. Tear into bite-sized pieces. Arrange spinach in a large salad bowl. Top with roasted vegetables, keeping colors separate or mixing them, as desired.

In a small bowl, combine buttermilk, lemon juice, honey, thyme, salt, and pepper, and whisk well. Drizzle dressing over top of salad or serve alongside. Garnish with fresh thyme, if desired.

TIPS: To use one large pan, use foil "trays" to separate the colors.

Description: "The buttermilk dressing is seasoned with honey, lemon and thyme."

NOTES : This composed salad is prettiest when you use beets of different colors. To make an especially beautiful plate mix red, yellow, and red and white striped Chioggia beets with orange and/or red-orange sweet potatoes.

This warm salad is much more attractive than carrot coins.

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