Mix up the dish with other root vegetables or thinly cut onions.
Serve with chicken, a good roast, or with bread and a green salad for a filling vegetarian meal.
Preheat oven to 200° C. Place potatoes in a large baking tray and beetroot and carrots on another. Add a tablespoon of olive oil on each tray and toss the vegetables to coat them in oil. Sprinkle with salt and bake for about 30 minutes – or till fork tender. In a small bowl whisk together olive oil, vinegar, mustard, salt and pepper. Set aside. Toss the vegetables with parsley leaves. Transfer to a serving plate. Crumble the Queso Fresco on top, drizzle with dressing and serve.