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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.


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