Roasted Root Salad With Carrot Vinaigrette (Thanksgiving)
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 servingsPrep
20 minCook
1⅔ hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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.
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