Roasted Root Vegetable Salad
.
Yield
8 servingsPrep
30 minCook
90 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
parsnips
|
*
|
| 3 | each |
carrots
|
|
| 3 | each |
beets
|
*
|
| 1 | each |
celeriac root
|
*
|
| 3 | each |
onions
peeled |
|
| 2 ¼ | cups |
olive oil
|
|
| ¾ | cup |
carrot juice
|
* |
| 1 | teaspoon |
curry powder
ground |
|
| 1 | teaspoon |
dijon mustard
|
|
| 1 | tablespoon |
rice vinegar
seasoned |
|
| ¼ | pound |
horseradish
peeled, fresh, very thinly shredded |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
parsnips
|
*
|
| 3 | each |
carrots
|
|
| 3 | each |
beets
|
*
|
| 1 | each |
celeriac root
|
*
|
| 3 | each |
onions
peeled |
|
| 532 | ml |
olive oil
|
|
| 177 | ml |
carrot juice
|
* |
| 5 | ml |
curry powder
ground |
|
| 5 | ml |
dijon mustard
|
|
| 15 | ml |
rice vinegar
seasoned |
|
| 113.4 | g |
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 1½ inch thick wedges.
Place all vegetables in a 11x17 inch roasting pan.
Add ¼ cup oil and mix well.
Bake 400℉ (200℃) oven until vegetables are well browned and tender when pierced, about 1½ 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℉ (180℃) F in 2 to 3 quart pan on medium heat-high heat; maintain heat.
Add ⅓ of the horseradish shreds;cook until golden brown and crisp, 25 to 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.
