Instructions: Preheat oven to 200 deg C. Arrange vegetables in roasting pan and drizzle with olive oil salt and pepper. Bake for an hour. They will need to be turned to get an even browning. When cool enough to handle rub the skins off the beetroots and quarter them. Put the vegetables on the centre of a plate and drizzle over the dressing and scatter the lemon over the vegetables. These can be served on the baby leaves of beetroots or the stems that have had the outside stringiness removed then lightly steamed.

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