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1
Preheat the oven to 400.
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2
Put the beets in a small baking dish, cover with foil and bake for about 40 minutes, until tender.
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3
When cool enough to handle, peel and halve the beets and transfer to a large rimmed baking sheet.
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4
Bring a large saucepan of salted water to a boil.
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5
Add the carrots and boil over moderately high heat until crisp-tender, about 4 minutes.
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6
With a slotted spoon, transfer to the baking sheet.
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7
Add the turnips to the boiling water and cook until just tender, about 3 minutes; transfer to the baking sheet.
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8
Repeat with the asparagus, cooking until bright green, about 2 minutes; transfer to the baking sheet.
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9
Add the leeks and cook until just tender, about 2 minutes; transfer to the baking sheet.
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10
Halve the carrots, turnips and leeks lengthwise.
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11
Drizzle the vegetables with olive oil and season with salt and pepper.
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12
In a medium stainless steel bowl, whisk the egg yolks with the vinegar, flour, mustard, sugar and cayenne pepper until smooth.
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13
Set the bowl over a saucepan of simmering water and whisk over low heat until hot and thick, about 2 minutes.
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14
Remove the bowl from the heat.
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15
Whisk in the butter, then the cream, creme fraiche, 1 tablespoon of the lemon juice and the lemon zest.
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16
Season with salt and pepper.
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17
Light a grill or preheat a grill pan.
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18
Grill the blanched vegetables over medium heat, turning once or twice, until lightly charred, about 5 minutes.
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19
On a platter, toss the arugula with the 2 teaspoons of olive oil and the remaining 2 teaspoons of lemon juice; season with salt and pepper.
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20
Arrange the grilled vegetables over the arugula and serve the boiled dressing on the side.
