Heat your oven to 400 degrees. Scrub the beets and radishes thoroughly and wrap them individually in aluminium foil. Roast for 45-60 minutes, depending on the size of the roots. Check for doneness by poking with a fork; when done, the fork will slide easily to the center of the root. Remove from the oven and chill the roots, still wrapped in aluminium, in the refrigerator until cold.
When the roots are cold, remove them from the aluminium and peel the beets. You can do this by rubbing at the skin with a paper towel or by scraping the skin away with a butter knife; either way, the skin should come off easily.
Slice the red beet, yellow beet, and turnip into very thin rounds with a mandolin. If desired, you may also cut some of the beet into small wedges as pictured. Peel the carrot and slice into very thin strips with the mandolin or a vegetable peeler.
Whisk together the lemon juice and olive oil, adding salt and pepper to taste.
Arrange the slices, wedges, and strips of roots attractively on a plate. Drizzle with the dressing and garnish with parsley leaves and chive sticks.
