"2 pounds beets, peeled and cut into 1/4-inch cubes
2 pounds Idaho potatoes, peeled and cut into 1/4-inch cubes
2 pounds sweet potatoes, peeled and cut into 1/4-inch cubes
3 large carrots, peeled and cut into 1/4-inch cubes
1 large fennel bulb, cored and coarsely diced
8 to 10 medium scallions, white parts only, finely chopped (about 1/2 cup)
2 tablespoons fresh rosemary leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
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