Thursday, October 16, 2008

Roasted Root Vegetable Salad

3 parsnips
3 carrots
3 beets
1 celery root
3 onions
1/4 c. olive oil
3/4 c. carrot juice
1 tsp curry powder
1 tsp Dijon mustard
1 tbl rice vinegar
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 400F.

Cut carrots and parsnips in half crosswise, then again lengthwise. Cut beets, celery root, and onions into 2" wedges.

Spray a large roasting pan with cooking spray. Spread the vegetables in the pan and spray them with cooking spray. Bake 20 minutes, turn vegetables over, spray with more cooking spray, and bake another 20 minutes or until vegetables are browned and tender. Remove from oven, cool to room temperature, and transfer to a bowl.

Whisk the rest of the ingredients together. Toss with the vegetables and serve.

6-8 servings

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