Salad Recipes: Roasted Root Veg by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Salad Recipes >> Roasted Root Veg


	Roasted Root Veg

		Roasted Root Vegetable Salad 3 parsnips (11/2 lb), carrots (3/4 lb.), beets (3/4 lb.) 1 celery root, (3/4 lb.) 3 onions (1 1/2 lbs.), peeled 2 1/4 cups 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 lb peeled horseradish, thinly shredded, (optional) salt and pepper 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 11/2 hrs; stir occasionally. Cool to room temp. 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 ahead, 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.