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 1/2 pounds parsnips about 3, peeled; 1 tablespoon seasoned salt; 1 tablespoon rice vinegar; 1 teaspoon dijon mustard; 1 teaspoon curry powder; 3/4 cup carrot juice; 1 tablespoon olive oil; 1/4 cup olive oil; 1 1/2 pounds onions about 3, peeled; 3/4 pound celeriac root without top, peeled; 1 1/2 pounds beets without greens, about 3, peeled; 3/4 pound carrots about 3,peeled; 1 tablespoon hot chili peppers

Servings: persons

1 1/2 pounds parsnips about 3, peeled
1 tablespoon seasoned salt
1 tablespoon rice vinegar
1 teaspoon dijon mustard
1 teaspoon curry powder
3/4 cup carrot juice
1 tablespoon olive oil
1/4 cup olive oil
1 1/2 pounds onions about 3, peeled
3/4 pound celeriac root without top, peeled
1 1/2 pounds beets without greens, about 3, peeled
3/4 pound carrots about 3,peeled
1 tablespoon hot chili peppers

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
Cut beets, celery root, and onions into 1 1/2 inch thick wedges.
4
Place all vegetables in an 11 X 17 inch roasting pan.
5
Add 1/4 cup of the olive oil and mix well.
6
Bake in a 400F (200C) oven until vegetables are well browned and tender when pierced, about 1 1/2 hours; stir constantly.
7
Cool to room temperature, if making ahead, cover and chill up to 1 day prior to eating.
8
Bring to room temperature before serving over the viniagrette.
9
To make the viniagrette mix together 1 tablespoon of olive oil, carrot juice, curry powder, mustard, and rice vinegar.
10
If making this ahead, cover and chill for up to 1 day prior to serving.
11
To assemble the salad, pour the viniagrette onto a large flat serving platter or into a large bowl.
12
Arrange the roasted vegetables decoratively over it.

290

kcal

Calories

Fat

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.

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

You need 13 ingredients. The key ingredients include: 1 1/2 pounds parsnips about 3, peeled, 1 tablespoon seasoned salt, 1 tablespoon rice vinegar, 1 teaspoon dijon mustard, 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)

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