Roasted Root Vegetables

*1 medium sweet potato- cubed into 1 inch pieces *3 medium beets- cubed into 1 inch pieces *1 delicata squash- cubed into 1 inch pieces *1 Tbsp. olive oil *1 Tbsp. rosemary * salt/pepper *2 Tbsp. walnuts *2 ounces goat cheese- crumbled *4 Tbsp. balsalmic vinegar

1. Preheat oven to 425 degrees. 2. Coat vegetables with olive oil, salt, pepper and rosemary. Spread out evenly on a cookie sheet- do not pile on top of each other or they won't cook evenly. 3. Roast vegetables for approximately 35-45 minutes, or until lightly browned and soft. Add walnuts during the last 4 minutes to toast. 4. Plate each serving with the vegetables, walnuts, goat cheese, and balsalmic vinegar drizzled on top. Makes 2 servings. Enjoy immediately!