Roasted Root Vegetable Salad Recipe

Roasted Root Vegetable Salad Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
3: Parsnips, 1 1/2 lb
3: Carrots, 3/4 lb
3: Beets, 3/4 lb
1: Celery root, 3/4 lb
3: Onions, (1 1/2 lbs), peeled
2 1/4 cup: Olive or salad oil,
3/4 cup: Carrot juice,
1 tsp: Ground curry powder,
1 tsp: Dijon mustard,
1 tbsp: Seasoned rice vinegar,
1/4 lbs: Peeled fresh horseradish very thinly shredded, opt
Salt and 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 11/2" thick wedges. Place all
vegetables in a 11x17" roasting pan. Add 1/4 cup oil and mix well.
Bake 400F oven until vegetables are well browned and tender when
pierced, about 1 1/2 hrs; 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 tbsp. 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 350F in 2-3 qt. pan on
medium heat-high heat; maintain heat. Add 1/3 of the horseradish
shreds;cook until golden brown and crisp, 25-35 sec. 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.

From Sunset Magazine. Serves 6-8.


Source from luhu.jp