Preheat the oven to 400 degrees F.
Toss together the beets, Idaho potatoes, sweet potatoes, carrots, fennel, scallions and rosemary in a large bowl. Add the oil and sprinkle with salt and pepper, tossing to combine.
Divide the mixture between 2 rimmed baking sheets and roast, stirring every 10 minutes, until the vegetables have browned slightly and are fork tender, 25 to 30 minutes. Serve on a warmed platter.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.