Roasted Root Vegetable Salad
| Yield: | 6 Servings |
| Categories: | Side dishes |
| 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 |
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