Roasted Root Vegetable Salad

This is a salad with serious kitchen cred, the kind of vegetable presentation a restaurant pastry plate would get. Five hardy roots (parsnips, carrots, beets, celery root, onions) roast together until deeply browned, then sit over a curry-flecked carrot juice vinaigrette and wear a crown of fried horseradish shreds.

The vegetables need real roasting time. A full 90 minutes at 400°F (200°C) is what develops the caramelized edges and the sweet center, especially on beets and celery root. Rushing gives you pale, watery vegetables with no depth.

Carrot juice in the vinaigrette is the move that ties the dish together. It echoes the roasted carrots on the plate while the curry powder and Dijon add warmth and bite. Do not substitute orange juice. Carrot juice has a savory-sweet quality that makes the dressing feel grown-up.

The fried horseradish is the showstopper garnish. Thinly shredded fresh root hits 350°F (175°C) oil for 25 to 35 seconds and comes out a crispy, pungent tangle like brown kelp. Make ahead and keep airtight for up to six hours.

Assemble warm or at room temperature. Cold roots lose their tenderness and the vinaigrette seizes.

Chef Tips

• Wrap the beets in foil and roast separately if you do not want the whole tray stained pink. Add them back at assembly.
• Stir the vegetables in the pan every 30 minutes for even browning. Crowded vegetables steam instead of roasting.
• Shred the horseradish on a mandoline for the thinnest, most even fry.
• Watch the oil temperature with a thermometer. Cold oil makes soggy horseradish, hot oil burns it in seconds.
• Make the components ahead: vegetables up to a day, vinaigrette up to a day, fried horseradish up to 6 hours.

Variations

• Swap celery root for rutabaga or turnip if it is hard to find.
• Use a mild horseradish sauce or grated fresh ginger on top if fried horseradish feels too ambitious.
• Add a handful of peppery arugula or watercress to the platter for a fresher, brighter balance.