Roasted Root Salad With Carrot Vinaigrette (Thanksgiving)

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.