Potato, Beet,cauliflower and Broccoli Salad Platter

1 cup sweet potato , 3/4-inch, peeled, cooked till tender

1 cup cauliflower , lightly cooked florets

1 cup broccoli , lightly cooked florets

4 carrots , peeled and sliced into ribbons

3 small canned beets (1/4-inch slices)

10 bibb lettuce

10 leaves red cabbage

1 tablespoon fresh thyme , chopped

2 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1/4 teaspoon sugar

1/8 teaspoon fresh ground black pepper

1/4 cup extra virgin olive oil

2 ground dried chile (1/8 to 1/4 teaspoon chile)

1/2 cup prepared seafood cocktail sauce

1/4 cup mayonnaise salt

1/4 teaspoon fresh ground black pepper