Roasted Root Vegetables with Hazelnuts, Goat Cheese, and Cranberry Vinaigrette

For the root vegetables:

Preheat oven to 400° F. Coarsely cut all the vegetables into 3/4-inch squares and toss them in 2 tablespoons of olive oil. Season generously with salt and pepper. Spread the mixture in a single layer on a sheet pan. (Note: You may toss and cook the beets separately, if you like, since they tend to dye the other vegetables bright pink.)

Roast the vegetables for 20 minutes. Add the hazelnuts to the vegetable mixture and continue roasting for 5-8 minutes longer or until the sweet potatoes are fork tender and the mixture is caramelized around the edges.

For the cranberry vinaigrette:

Place the cranberries in a small pot with the ginger, maple syrup, juice/cider and vinegar. Boil until the berries pop. Place them in a blender or food processor and puree. With the blade running, add 1 cup of oil in a thin stream. Add a little extra juice if the mixture is too thick. Season with the salt and pepper. Makes about 2 cups.

To serve:

Place a round of fresh goat cheese in the center of each plate and scatter the vegetables and hazelnuts around. Drizzle with some of the cranberry vinaigrette.