Roasted Root Vegetable Salad Recipe

Name: Roasted Root Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 each parsnips; 3 each carrots; 3 each beets; 1 each celeriac root; 3 each onions peeled; 2 1/4 cups olive oil; 3/4 cup carrot juice; 1 teaspoon curry powder ground; 1 teaspoon dijon mustard; 1 tablespoon rice vinegar seasoned; 1/4 pound horseradish peeled, fresh, very thinly shredded; 1 x salt and black pepper

Servings: persons

3 each parsnips
3 each carrots
3 each beets
1 each celeriac root
3 each onions peeled
2 1/4 cups olive oil
3/4 cup carrot juice
1 teaspoon curry powder ground
1 teaspoon dijon mustard
1 tablespoon rice vinegar seasoned
1/4 pound horseradish peeled, fresh, very thinly shredded
1 x salt and black 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
Cut beets, celery root, and onions into 1 1/2 inch thick wedges.
4
Place all vegetables in a 11x17 inch roasting pan.
5
Add 1/4 cup oil and mix well.
6
Bake 400F (200C) oven until vegetables are well browned and tender when pierced, about 1 1/2 hours; stir occasionally.
7
Cool to room temp.
8
If making ahead, cover and chill up to 1 day.
9
Bring to room temp.
10
before serving.
11
Carrot Vinaigrette.
12
Mix together 1 tablespoon of remaining oil, carrot juice, curry powder, mustard, and rice vinegar.
13
If making ahead, cover and chill up to 1 day.
14
Fried Horseradish.
15
Heat remaining olive oil to 350F (180C) F in 2 to 3 quart pan on medium heat-high heat; maintain heat.
16
Add 13 of the horseradish shreds;cook until golden brown and crisp, 25 to 35 seconds.
17
Remove with a slotted spoon ; drain on paper towel.
18
Repeat to cook remaining horseradish.
19
Season with salt and pepper.
20
If making ahread, cool completely, wrap airtight, and store at room temp.
21
up to 6 hrs.
22
To assemble the salad, pour vinaigrette onto a large flat serving platter or into a large bowl.
23
Arrange roasted vegetables decoratively over it.
24
Sprinkle with horseradish.

1282

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: 3 each parsnips, 3 each carrots, 3 each beets, 1 each celeriac root, and more.

Yes, Roasted Root Vegetable Salad 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.

That's it — enjoy your meal!

Roasted Root Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions