Peel all veggies and chop into quarters (so all pieces are roughly bite size).
Place chopped beetroot into a saucepan with water, bring to the boil for about 10mins or until beetroot is tender. Drain and set aside.
Pre-heat an oven to 200 degrees.
Place sweet potatoes, potatoes and slightly cooled beetroot in a mixing bowl and toss with olive oil. Place veggies on an oven tray and place into pre-heated oven for 20 - 30 mins or until veggies are golden and tender.
Remove from the oven and allow to cool.
In a small bowl mix together, Greek yoghurt, honey and mustard.
Place veggies in a serving bowl with salad leaves and toss with honey mustard dressing. Garnish with parsley and serve.