Small potatoes - nugget size
Red OnionBeans - steamed until just crunchy/tender
Apple Cider Vinegar/White Wine Vinegar - either or a combo
Zest and juice of a lemon
Salt and Pepper
Salad - Slice thinly the potatoes, beets, parsnips - toss on a cookie sheet with a little olive oil, salt and pepper - roast at 400 - until golden. Meanwhile, combine minced red onion, dill, Italian parsley, beans and thinly sliced fennel. Prepare the dressing - I like mine really vinegary, but it's your choice. Add the hot veggies to the bowl, add the dressing and serve warm.
Note regarding fennel: I'm aware most of you will not have a mandolin or a v-slicer. So chop off the top, and cut in half then remove the core - then have at it - I find it's easier, though more time consuming to take the layers apart and slice them separately.