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