6 baby turnips
12 baby carrots
8 baby beets
1 whole head garlic
12 spring onions
extra virgin olive oil
2-3 tbsp red wine vinegar
freshly milled black pepper
Prepare and cook the vegetables
Cut the leaves off the baby beets leaving 1/2″ stems. Trim the ends. Put in a baking tray and drizzle with olive oil, stir well until beets are well covered. Cut 1/2″ off the top of the garlic bulb and remove any loose outside skins while keeping the bulb whole. Rub with olive oil and wrap in foil. Put the garlic and beets in the oven for 30 minutes. After 15 minutes give the beets a stir. Check that beets are tender with a sharp knife. Check to see if the garlic is ready by squeezing a clove. If it is very soft remove, if not bake for another 5-10 minutes. Squeeze the soft garlic cloves out into a bowl and mash with a fork.
Trim the carrots and wash well. Peel the turnips and cut in half. Peel the rutabagas and cut off the tops. Cut each one into 6 wedges. Put the turnips, carrots and rutabagas into a baking tray with olive oil and mix well to coat all the vegetables. Roast for around 25 minutes, turning the vegetables half way through cooking. Remove from the oven.
Cut the tops and bottoms from the spring onions and put in a baking tray with olive oil. Bake for 10 minutes turning half way through cooking.
Peel the beets and cut into quarters.
Prepare the vinaigrette
Put the garlic, red wine vinegar, salt and black pepper in a bowl and whisk. Slowly add 4-5 tbsp olive oil whisking all the time until creamy.
Place all the vegetables on a serving platter and cover with the vinaigrette.