PLACE dressing, mustard, capers and gingerroot in blender container; cover. Blend well. Pour into large resealable plastic bag. Add parsley, carrots, potatoes, beans and cauliflower; seal bag. Turn bag over several times to evenly coat the vegetables with the dressing mixture. Refrigerate several hours or overnight to marinate.
COVER large serving platter with lettuce just before serving. Top with the meat.
DRAIN vegetables, reserving the marinade. Spoon marinated vegetables over meat; top with the beets. Drizzle with the reserved marinade.