Roasted Autumn Vegetables With Toasted Hazelnut Dressing - cooking recipe

Ingredients

1 lb baby beets
1 None rutabaga, quartered
2 None turnips, quartered
1 None celeriac, quartered
2 None carrots, halved lengthwise
2 None potatoes, quartered
2 None parsnips, halved lengthwise
2 tsp extra virgin olive oil
1/4 cup lemon juice
1 oz baby arugula
1 oz lamb's lettuce
1/4 cup low-fat mayonnaise
2 tbsp hazelnuts, toasted, skins removed, crushed
2 tsp Dijon mustard
2 tsp sherry vinegar
2 tbsp vegetable stock

Preparation

Preheat oven to 375\u00b0F. Combine vegetables in a large baking dish and drizzle with olive oil and lemon juice. Bake for 30 mins, or until browned and tender. Arrange on a serving platter then top with lettuce.
Whisk together mayonnaise, hazelnuts, mustard, vinegar and stock. Drizzle over salad. Serve immediately.