Roasted Root Salad With Carrot Vinaigrette (thanksgiving)

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs parsnips, about 3, peeled
• 3/4 lb carrot, about 3, peeled
• 1 1/2 lbs beets, without greens, about 3, peeled
• 1 (3/4 lb) celery root, without top, peeled
• 1 1/2 lbs onions, about 3, peeled
• 1/4 cup olive oil
• 1 tablespoon olive oil
• 3/4 cup carrot juice
• 1 teaspoon ground curry powder
• 1 teaspoon dijon mustard
• 1 tablespoon rice vinegar, seasoned
• salt and pepper

Recipe

• 1 halve parsnips and carrots by cutting crosswise, then cut each half lengthwise in half. (cut any large pieces in half again lengthwise.).
• 2 cut beets, celery root, and onions into 1 1/2 inch thick wedges.
• 3 place all vegetables in an 11 x 17 inch roasting pan.
• 4 add 1/4 cup of the olive oil and mix well.
• 5 bake in a 400 degree oven until vegetables are well browned and tender when pierced, about 1 1/2 hours; stir constantly.
• 6 cool to room temperature, if making ahead, cover and chill up to 1 day prior to eating.
• 7 bring to room temperature before serving over the vinaigrette.
• 8 to make the vinaigrette mix together 1 tablespoons 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.
• 9 to assemble the salad, pour the vinaigrette a large flat serving platter or into a large bowl. arrange the roasted vegetables decoratively over it.