What to do with all these roots? Roast 'em! Cut carrots, sweet potatoes, parsnips, and leeks into equal-sized pieces. Cut your beet roots a little smaller, as they tend to take longer to cook. Toss everything together in a shallow roasting pan. Drizzle with a bit of olive oil, sprinkle with a little salt and pepper, and roast in a 400 degree oven for about 20 minutes. Flip it all over and around, and roast another 10-15 minutes, until the vegetables are tender and look slightly browned. When they're done, I like to drizzle them with a little balsamic vinegar and shower them with chopped celery leaves.
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