Try this Roasted Root Vegetable Salad recipe, or contribute your own.
Suggest a better descriptionHalve 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 ahread, 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.
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Serving Size: 1 Serving (367g) | ||
Recipe Makes: 6 | ||
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Calories: 362 | ||
Calories from Fat: 191 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 235.1mg | 8 % | |
Potassium 1039.8mg | 27 % | |
Total Carbohydrate 42.4g | 12 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 32g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 362
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