Roasted Root Vegetable Salad
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    parsnips
   3                    carrots
   3                    beets
   1                    celery root
   3                    onions , peeled
   2 1/4  cups          olive or salad oil
     3/4  cup           carrot juice
   1      teaspoon      ground curry powder
   1      teaspoon      Dijon mustard
   1      tablespoon    seasoned rice vinegar
     1/4  pound         peeled fresh horseradish very thinly
                        -- shredded (opt)
                        salt and pepper
 

Preparation:

Halve parsnips and carrots by cutting crosswise, then cut each half lengthwise in half. (Cut any large pieces in half again lengthwise.) Cut beets, celery root, and onions into 11/2" thick wedges. Place all vegetables in a 11x17" roasting pan. Add 1/4 cup oil and mix well. Bake 400F oven until vegetables are well browned and tender when pierced, about 1 1/2 hrs; stir occasionally. Cool to room temp. If making ahead, cover and chill up to 1 day. Bring to room temp. before serving. Carrot Vinaigrette. Mix together 1 tbsp. of remaining oil, carrot juice, curry powder, mustard, and rice vinegar. If making ahead, cover and chill up to 1 day. Fried Horseradish. Heat remaining olive oil to 350F in 2-3 qt. pan on medium heat-high heat; maintain heat. Add 1/3 of the horseradish shreds; cook until golden brown and crisp, 25-35 sec. Remove with a slotted spoon ; drain on paper towel. repeat to cook remaining horseradish. season with salt and pepper. If making ahead, cool completely, wrap airtight, and store at room temp. up to 6 hrs. To assemble the salad, pour vinaigrette onto a large flat serving platter or into a large bowl. Arrange roasted vegetables decoratively over it. Sprinkle with horseradish. From Sunset Magazine. Serves 6-8.