Roasted Cauliflower Fennel & Beets

Ingredients

• 2 beets- skin on cut into 8ths
• 1 fennel bulb – cut into large chunks
• 1 red onion cut into chunks
• 1 large head of cauliflower- cut into large florets
• ¼ cup olive oil
• 3 TBS apple cider/balsamic vinegar
• 1 TBS Dijon Mustard
• 1 TBS Basil
• 1 TBS brown sugar
• 1 tsp turmeric
• 1 tsp fennel seeds
• Lots of Coarse salt and black pepper
• 1/3 cup of pine nuts – lightly toasted
• Good quality Italian olive oil to finish
• A handful of chopped mint to garnish