Roasted Root Vegetable Salad

This is SO GOOD, but really rich and complex, so it's best as a side or an appetizer.

Roasted Root Veggie Salad-


Nouns-
3 beets
1 sweet potato
3 carrots
1 lemon
1 tbsp honey
2 tbsp vinegar
1 tbsp olive oil
5 fresh basil leaves
2 tbsp roasted pine nuts
2 oz soft goat cheese, crumbled

Verbs-
Peel the vegetables and cut them into bite size pieces.  Arrange them on a greased cookie sheet and roast for 30-45 minutes at 400 degrees.  Cool the vegetables in the freezer or fridge.  Zest and juice the lemon, and whisk the zest and juice together with the honey, olive oil and vinegar.  Pour over the veggies.  Add the nuts, goat cheese and basil leaves and toss lightly.  Enjoy!