Roasted Root Vegetable Salad

Name: Roasted Root Vegetable Salad
Ingredients: 1 Pound parsnip, peeled and cut into 1/2-inch chunks; 1 Pound celery root, peeled and cut into 1/2-inch chunks; 1/4 Cup extra-virgin olive oil; 3 sprigs each fresh rosemary and thyme, chopped; Salt and pepper, to taste; 1 Pound beets, peeled and cut into 1/2-inch chunks; 1 small shallot, finely minced (about 1 tablespoon); 1 Tablespoon honey; 2 Tablespoons pomegranate champagne vinegar; 1/4 Cup extra-virgin olive oil (add some fresh orange zest if desired); 10 Ounces fresh spinach