Roasted Root Salad With Carrot Vinaigrette (Thanksgiving)

1. 1

   Halve parsnips and carrots by cutting crosswise, then cut each half lengthwise in half.

2. 2

   (Cut any large pieces in half again lengthwise.

3. 3

   ).

4. 4

   Cut beets, celery root, and onions into 1 1/2 inch thick wedges.

5. 5

   Place all vegetables in an 11 X 17 inch roasting pan.

6. 6

   Add 1/4 cup of the olive oil and mix well.

7. 7

   Bake in a 400 degree oven until vegetables are well browned and tender when pierced, about 1 1/2 hours; stir constantly.

8. 8

   Cool to room temperature, if making ahead, cover and chill up to 1 day prior to eating.

9. 9

   Bring to room temperature before serving over the vinaigrette.

10. 10

    To make the vinaigrette mix together 1 tablespoons of olive oil, carrot juice, curry powder, mustard, and rice vinegar.

11. 11

    If making this ahead, cover and chill for up to 1 day prior to serving.

12. 12

    To assemble the salad, pour the vinaigrette onto a large flat serving platter or into a large bowl.

13. 13

    Arrange the roasted vegetables decoratively over it.

* Per serving · 4 servings · Values may vary.