Roast Jeweled Vegetables nested in Tagliatelle Pasta - I Feel Like Cooking

Ingredients

• 2 ½ C red beets
• 2 C golden beets
• 1 C cubed fennel bulb (about 1 bulb)
• 4 large garlic cloves cut into thirds
• ¾ C large knob onions cut into large chunks
• 2 C thick cut asparagus spears
• 1-2 T of extra virgin light olive oil
• 1/3 C Italian parsley
• ¼ C fresh mint leaves
• 1 t fresh thyme leaves
• ½ C light olive oil
• ½ C white wine vinegar
• 1/8 C fresh squeezed lemon juice
• zest of one large lemon
• 1 ½ t yellow mustard
• 1 t easpoon salt
• ½ t cracked black pepper