Roast vegetable salad with garlic mustard dressing

Ingredients

• 2 bunches baby beetroot
• ½ butternut pumpkin, peeled, chopped coarsely
• 2 small orange sweet potatoes (400g), peeled, quartered lenghtways
• 1 bunch baby carrots, peeled
• 1 medium red onion (170g), peeled, cut into eighths
• ¼ cup (60ml) Extra virgin olive oil
• 250 g truss cherry tomatoes
• 2 bunches asparagus
• 70 g baby spinach leaves
• 180 g tub persian fetta, drained
• ¼ cup loosely packed fresh flat-leaf parsley leaves
• Garlic mustard dressing
• 1 clove garlic, crushed
• 1 teaspoon horseradish cream
• 1 teaspoon dijon mustard
• 1 tablespoon red wine vinegar