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Cheesy Mushroom Pita Pockets with Roasted Parsnip, Carrot & Beet Salad

Name: Cheesy Mushroom Pita Pockets with Roasted Parsnip, Carrot & Beet Salad
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: ½ (5 oz) pkg baby spinach; 1 medium beet; 1 medium carrot; 2 cloves garlic; ¼ cup Kalamata olives, pitted; ¼ (8 oz) block mozzarella cheese; 1 medium parsnip; ⅛ cup pine nuts; 3 caps portobello mushrooms; 2 whole grain pitas; ½ medium yellow onion; 2 tsp balsamic vinegar; 0.31 tsp black pepper; 1 tbsp extra virgin olive oil; 2 tsp honey; 2 tbsp mayonnaise; ½ tsp oregano, dried; ¾ tsp salt