Roasted Autumn Vegetables With Toasted Hazelnut Dressing

• 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

1. Preheat oven to 375u0b0F. 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.
2. Whisk together mayonnaise, hazelnuts, mustard, vinegar and stock. Drizzle over salad. Serve immediately.

baby beets, celeriac, carrots, potatoes, parsnips, olive oil, lemon juice, baby arugula, us lettuce, lowfat mayonnaise, hazelnuts, mustard, sherry vinegar, vegetable stock

Taken from recipes-plus.com/api/v2.0/recipes/34561 (may not work)