Recipe

Roasted Root Vegetable Salad With Carrot Vinaigrette Recipe

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Ingredients

Directions

Step #1 Halve parsnips & carrots by cutting crosswise, then cut each half lengthwise in half.
Step #2 (Cut any large pieces in half again lengthwise.
Step #3 ).
Step #4 Cut beets, celery root, & onions into 1 1/2 inch thick wedges.
Step #5 Place all vegetables in an 11 X 17 inch roasting pan.
Step #6 Add 1/4 c of the olive oil & mix well.
Step #7 Bake in a 400F degree oven until vegetables are well browned & tender when pierced, about 1 1/2 hrs; stir constantly.
Step #8 Cool to about room temp, if making ahead, cover & chill up to 1 day prior to eating.
Step #9 Bring to about room temp before serving over the viniagrette.
Step #10 To make the viniagrette mix together 1 tbsps of olive oil, carrot juice, curry powder, mustard, & rice vinegar.
Step #11 If making this ahead, cover & chill for up to 1 day prior to serving.
Step #12 To assemble the salad, pour the viniagrette onto a large flat serving platter or into a large bowl.
Step #13 Arrange the roasted vegetables decoratively over it.
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