Preheat the oven to 400.
Chop the beets, carrots, and salad turnips into ½ inch cubes.
Place them in a mixing bowl and add oil, salt, cinnamon, nutmeg and maple syrup. Toss well with your hands making sure the veggies are all evenly coated.
Lay the vegetables out on a large baking sheet in a single layer. Roast vegetables for 40 to 50
minutes, stirring once half-way through roasting.
Place oven on the broil setting in order to crisp up the veggies and continue cooking for an additional 3 - 5 minutes. Remove from the oven and sprinkle with additional salt if desired.
Mix in the roasted nuts and serve over wilted spinach if desired.