This is an all-season salad, but my favourite time to enjoy it is in the summer when I can step out to the garden and gather the herbs I need for it. Feel free to mix up the herbs according to your preferences and what you have on hand. And, if you don't have cannellini beans, you could substitute Great Northern beans or another bean of your choice.
Preheat the oven to 400 ° F and line a large baking tray with parchment paper.
Separately toss the cubed potatoes, carrots and beets with 1/2 tbsp good olive oil each, and spread on 1/3 of the prepared baking tray. Sprinkle the salt and pepper over the vegetables and scatter the garlic and herbs around the tray.
Roast in the pre-heated oven for 20 minutes. Turn the vegetables and roast for another 20 minutes, or until they're fork tender and starting to lightly brown. Let the roasted vegetables cool on the tray for about 15 minutes.
While the vegetables are roasting, mix 1.5 tbsp extra virgin olive oil and 1.5 tbsp white wine vinegar in the bottom of a large bowl, along with some freshly ground pepper.
Rinse and drain the cannellini beans, and allow as much water to come off as you can. Add them to the bowl with the vinaigrette along with the chopped basil and parsley. Stir well, and set aside until it's time to add the roasted vegetables, stirring once or twice more during that time.
Toss the roasted vegetables with the beans, herbs and vinaigrette. Taste and add more vinegar if you think it's necessary. Adjust the seasoning as well. If you'll be using sea salt to finish, only adjust the pepper at this stage and sprinkled on the finishing salt once the salad is plated.