Roasted Root Salad With Carrot Vinaigrette (Thanksgiving) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
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 onto a large flat serving platter or into a large bowl. Arrange the roasted vegetables decoratively over it.
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