Roasted Root Vegetable Salad

Name: Roasted Root Vegetable Salad
Ingredients: 3.0 Parsnips Carrots Beets; 1.0 Celery Root; 3.0 Onions Peeled; 2.25 cup Olive Or Salad Oil; 0.75 cup Carrot Juice; 1.0 teaspoon Ground Curry Powder; 1.0 teaspoon Dijon Mustard; 1.0 tablespoon Seasoned Rice Vinegar; 0.25 pound Peeled Horseradish Thinly Shredded; Salt And Pepper

Roasted Root Vegetable Salad — a community recipe on Potlikkr.

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Ingredients

3.0 Parsnips Carrots Beets
1.0 Celery Root
3.0 Onions Peeled
2.25 cup Olive Or Salad Oil

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Method (preview)

1
Halve parsnips and carrots by cutting crosswise, then cut each half
2
lengthwise in half. (Cut any large pieces in half again lengthwise.)

Cut beets, celery root, and onions into 11/2"thick wedges. Place

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