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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
parsnips
about 3, peeled |
|
| 15 | ml |
seasoned salt
|
|
| 15 | ml |
rice vinegar
|
|
| 5 | ml |
dijon mustard
|
|
| 5 | ml |
curry powder
|
|
| 177 | ml |
carrot juice
|
* |
| 15 | ml |
olive oil
|
|
| 59 | ml |
olive oil
|
|
| 680.4 | g |
onions
about 3, peeled |
|
| 340.2 | g |
celeriac root
without top, peeled |
*
|
| 680.4 | g |
beets
without greens, about 3, peeled |
|
| 340.2 | g |
carrots
about 3,peeled |
|
| 15 | ml |
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.
