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Roasted Root Vegetable Salad



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Roasted Root Vegetable Salad

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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.


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 c Olive or salad oil
3/4 c Carrot juice
1 ts Ground curry powder
1 ts Dijon mustard
1 tb Seasoned rice vinegar
1/4 lb Peeled fresh horseradish
-very thinly shredded (opt)
Salt and pepper

Serves:

6 Servings

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