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Roasted Root Vegetable Salad

 

.
46

Yield

8

servings

Prep

30

min

Cook

90

min

Ready

150

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 57196% of calories from fat
 % Daily Value *
Total Fat 61g 94%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 71mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 2g
Vitamin A 77% Vitamin C 13%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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