Greek Horta Salad

Instructions

1. 1
   Fill a large pot with water and bring to a boil with a pinch of salt.
2. 2
   Add the beetroot, carrots, celery, and parsnip. Simmer for 15-18 minutes until vegetables are tender but still firm.
3. 3
   Drain the vegetables thoroughly in a colander.
4. 4
   Transfer warm vegetables to a serving bowl.
5. 5
   In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
6. 6
   Pour the dressing over the warm vegetables and toss gently to combine.
7. 7
   Allow to cool to room temperature, then serve with crumbled feta cheese and crusty bread if desired.