Roasted Root Vegetables With Blood Orange Vinaigrette

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2 bunches mixed golden and red beets, greens, stems and taproots removed ( 3/4 pound after trimming)

1 bunch purple turnips, greens, stems and taproot removed ( 1/2 pound after trimming)

2 medium-size carrots, peeled, and cut into 3/4-inch pieces on the bias

5 cipollini onions, skins, tail and root removed, cut in quarters

3 tablespoons olive oil

1 teaspoon kosher salt + more to taste

1/2 teaspoon freshly ground black pepper + more to taste

1/4 cup blood orange juice

2 tablespoons apple cider vinegar

1 clove of garlic, finely minced

1/2 bunch chives, chopped

1 tablespoon chopped flat-leaf parsley

3 sprigs thyme, leaves removed and minced

1 tablespoon Dijon mustard

5 to 6 tablespoons extra virgin olive oil

2 ounces crumbled feta cheese

1/4 cup chopped hazelnuts, toasted

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