Roasted Root Salad With Carrot Vinaigrette (Thanksgiving) Recipe

Name: Roasted Root Salad With Carrot Vinaigrette (Thanksgiving)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs parsnips, about 3, peeled; 34 lb carrot, about 3, peeled; 1 12 lbs beets, without greens, about 3, peeled; 1 (3/4 lb) celery root, without top, peeled; 1 12 lbs onions, about 3, peeled; ¼ cup olive oil; 1 tablespoon olive oil; ¾ cup carrot juice; 1 teaspoon ground curry powder; 1 teaspoon Dijon mustard; 1 tablespoon rice vinegar, seasoned; salt and pepper

Servings: persons

1 12 lbs parsnips, about 3, peeled
34 lb carrot, about 3, peeled
1 12 lbs beets, without greens, about 3, peeled
1 (3/4 lb) celery root, without top, peeled
1 12 lbs onions, about 3, peeled
¼ cup olive oil
1 tablespoon olive oil
¾ cup carrot juice
1 teaspoon ground curry powder
1 teaspoon Dijon mustard
1 tablespoon rice vinegar, seasoned
salt and pepper

1
Halve parsnips and carrots by cutting crosswise, then cut each half lengthwise in half.
2
(Cut any large pieces in half again lengthwise.
3
).
4
Cut beets, celery root, and onions into 1 1/2 inch thick wedges.
5
Place all vegetables in an 11 X 17 inch roasting pan.
6
Add 1/4 cup of the olive oil and mix well.
7
Bake in a 400 degree oven until vegetables are well browned and tender when pierced, about 1 1/2 hours; stir constantly.
8
Cool to room temperature, if making ahead, cover and chill up to 1 day prior to eating.
9
Bring to room temperature before serving over the vinaigrette.
10
To make the vinaigrette mix together 1 tablespoons of olive oil, carrot juice, curry powder, mustard, and rice vinegar.
11
If making this ahead, cover and chill for up to 1 day prior to serving.
12
To assemble the salad, pour the vinaigrette onto a large flat serving platter or into a large bowl.
13
Arrange the roasted vegetables decoratively over it.

1780

kcal

Calories

Fat

393

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12 lbs parsnips, about 3, peeled, 34 lb carrot, about 3, peeled, 1 12 lbs beets, without greens, about 3, peeled, 1 (3/4 lb) celery root, without top, peeled, and more.

Yes, Roasted Root Salad With Carrot Vinaigrette (Thanksgiving) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Root Salad With Carrot Vinaigrette (Thanksgiving)

How did you like this recipe?

Frequently Asked Questions