Mix the beetroot, parsnips, oil and salt in a bowl, spread onto a baking tray lined with baking paper.
Approx. 35 mins. in the centre of an oven preheated to 200°C.
Combine the yoghurt, vinegar and oil, mix in the basil, season with salt.
Prepare the pitas according to the packet instructions. Cut open the pitas, fill with 4 tbsp of salad dressing, baby salad leaves, roasted vegetables, pickled radish & cucumber and lentils, as desired. Pour the salad dressing into a small container, drizzle over the top just before serving.