Preheat the oven to 200 °C and line a baking tray with parchment paper.

Wash and peel the carrots, parsnip, and beetroot. Slice them and spread evenly on the tray. Cut the red onion into larger pieces and add to the vegetables. Drizzle the vegetables with olive oil, season with salt, pepper, rosemary and honey. Roast for approximately 35 minutes until the vegetables are soft.

Prepare the dressing: In a bowl, combine yogurt, salt, pepper, olive oil, and lime juice. Crumble in the feta cheese and mix thoroughly or blend until smooth. Tip: The yogurt sauce can be prepared without feta cheese, or you can bake the feta cheese by adding it to the vegetables in the oven along with the kale.

Remove tough stems of kale. Slice the leaves into thin strips, drizzle with olive oil, and salt. After 35 minutes, add the kale to the roasted vegetables and bake for another 5–8 minutes until the kale softens and turns golden.

Divide the roasted vegetables and kale onto plates, drizzle with the feta-yogurt sauce, and optionally add more lime juice to taste. Enjoy!