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Roasted Root Salad With Carrot Vinaigrette (Thanksgiving)

 
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Thanksgiving comes to mind! Healthy and interesting recipe. From my MIL's recipes but I think she got this from her SIL! This could be a salad or a side dish and could be made a day ahead and brought to room temperature before serving.

Yield

6

servings

Prep

20

min

Cook

1⅔

hrs

Ready

2

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 ½ pounds parsnips
about 3, peeled
1 tablespoon seasoned salt
1 tablespoon rice vinegar
1 teaspoon dijon mustard
1 teaspoon curry powder
¾ cup carrot juice
*
1 tablespoon olive oil
¼ cup olive oil
1 ½ pounds onions
about 3, peeled
¾ pound celeriac root
without top, peeled
*
1 ½ pounds beets
without greens, about 3, peeled
¾ pound carrots
about 3,peeled
1 tablespoon hot chili peppers

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 1½ inch thick wedges. Place all vegetables in an 11 X 17 inch roasting pan. Add ¼ cup of the olive oil and mix well. Bake in a 400℉ (200℃) oven until vegetables are well browned and tender when pierced, about 1½ hours; stir constantly. Cool to room temperature, if making ahead, cover and chill up to 1 day prior to eating. Bring to room temperature before serving over the viniagrette. To make the viniagrette mix together 1 tablespoon of olive oil, carrot juice, curry powder, mustard, and rice vinegar. If making this ahead, cover and chill for up to 1 day prior to serving. To assemble the salad, pour the viniagrette onto a large flat serving platter or into a large bowl. Arrange the roasted vegetables decoratively over it.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 416g (14.7 oz)
Amount per Serving
Calories 29836% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1316mg 55%
Total Carbohydrate 16g 16%
Dietary Fiber 10g 40%
Sugars g
Protein 11g
Vitamin A 192% Vitamin C 54%
Calcium 11% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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