Rainbow roasted vegetable salad

Yesterday, while working in my garden, I noticed that the house next door has a lemon tree full of large ripe lemons. I convinced my husband to go next door. He came back with 3 really large lemons. When I cut one in half, I realized that it was not a lemon - it was a grapefruit. I went ahead and used grapefruit juice in lieu of the lemon juice for the dressing. So, if you don't have lemons, use grapefruit... and if you don't have grapefruit, use rice, apple cider or pomegranate vinegar. And if you don't have a butternut squash or don't want to go through the trouble of trying to cut it in half, substitute with 3 white potatoes or leave it out.

Ingredients:

3 Beets, washed and ends trimmed (wash the greens well, wrap with a paper towel and put into a plastic bag to use in soup or to saute with garlic and onions)

3 sweet potatoes, washed

1 small butternut squash, washed and cut in half lengthwise

1/4 bunch of fresh or 3 teaspoons dry dill

olive oil

lemon juice, or grapefruit juice or vinegar

salt

pepper

Preheat the oven to 350 or 400. Put all the veggies into a lasagna type ceramic or stainless steel pan. Cover the bottom with 1 inch of water. Cover the pan with aluminum foil and bake until you are able to pierce the veggies with a knife with no resistance. Take out of the oven and let cool. Peel and cut into 1/2 - 1 inch cubes. Add olive oil, lemon juice, dill, salt and pepper and mix. Enjoy!