Roasted Root Vegetable Salad

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Time to Prepare this Recipe 150 minutes Prep: 30 minutes Cook: 90 minutes
Calories Per Serving and Nutrition Information 1142 calories per serving view nutrition facts
# of servings this recipe makes 6-8 servings suggest servings
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Ingredients

3 each parsnips
3 each carrots
3 each beets
1 each celery root
3 each onions peeled
2 1/4 cups olive oil
3/4 cup carrot juice
1 teaspoon curry powder ground
1 teaspoon dijon mustard
1 tablespoon rice vinegar seasoned
1/4 pound horseradish peeled, fresh, very thinly shredded
1 x salt and black pepper

Directions

Halve parsnips and carrots by cutting crosswise, then cut each half lengthwise in half.

(Cut any large pieces in half again lengthwise.)

Cut beets, celery root, and onions into 11/2 inch thick wedges.

Place all vegetables in a 11x17 inch roasting pan.

Add 1/4 cup oil and mix well.

Bake 400 degrees F oven until vegetables are well browned and tender when pierced, about 1 1/2 hours; stir occasionally.

Cool to room temp.

If making ahead, cover and chill up to 1 day.

Bring to room temp. before serving.

Carrot Vinaigrette.

Mix together 1 tablespoon of remaining oil, carrot juice, curry powder, mustard, and rice vinegar.

If making ahead, cover and chill up to 1 day.

Fried Horseradish.

Heat remaining olive oil to 350 degrees F in 2-3 quart pan on medium heat-high heat; maintain heat.

Add 1/3 of the horseradish shreds;cook until golden brown and crisp, 25-35 seconds.

Remove with a slotted spoon ; drain on paper towel.

Repeat to cook remaining horseradish.

Season with salt and pepper.

If making ahread, cool completely, wrap airtight, and store at room temp. up to 6 hrs.

To assemble the salad, pour vinaigrette onto a large flat serving platter or into a large bowl.

Arrange roasted vegetables decoratively over it.

Sprinkle with horseradish.

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Nutrition Facts

Serving Size 284g
Amount per Serving
Calories 1142 96% of calories from fat
% Daily Value*
Total Fat 122.0g188%
 Saturated Fat 17.0g84%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 142mg6%
Total Carbohydrate 16.0g5%
 Dietary Fiber 4.0g15%
 Sugars 8.0g
Protein 2.0g4%
Vitamin A 154%  Vitamin C 27%
Calcium 5%  Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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