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Roasted Root Salad With Carrot Vinaigrette (Thanksgiving)

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Roasted Root Salad With Carrot Vinaigrette (Thanksgiving)

Thanksgiving comes to mind! Healthy and interesting recipe. From my MIL's recipes but I think she got this from her SIL! This could be a salad or a side dish and could be made a day ahead and brought to room temperature before serving.

 

Yield

6 servings

Prep

20 min

Cook

1⅔ hrs

Ready

2 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ pounds parsnips
about 3, peeled
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1 tablespoon seasoned salt
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1 tablespoon rice vinegar
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1 teaspoon dijon mustard
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1 teaspoon curry powder
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¾ cup carrot juice
*
1 tablespoon olive oil
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¼ cup olive oil
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1 ½ pounds onions
about 3, peeled
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¾ pound celeriac root
without top, peeled
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1 ½ pounds beets
without greens, about 3, peeled
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¾ pound carrots
about 3,peeled
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1 tablespoon hot chili peppers
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Ingredients

Amount Measure Ingredient Features
680.4 g parsnips
about 3, peeled
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15 ml seasoned salt
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15 ml rice vinegar
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5 ml dijon mustard
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5 ml curry powder
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177 ml carrot juice
*
15 ml olive oil
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59 ml olive oil
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680.4 g onions
about 3, peeled
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340.2 g celeriac root
without top, peeled
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680.4 g beets
without greens, about 3, peeled
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340.2 g carrots
about 3,peeled
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15 ml hot chili peppers
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Directions

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 1½ inch thick wedges. Place all vegetables in an 11 X 17 inch roasting pan. Add ¼ cup of the olive oil and mix well. Bake in a 400℉ (200℃) oven until vegetables are well browned and tender when pierced, about 1½ hours; stir constantly. Cool to room temperature, if making ahead, cover and chill up to 1 day prior to eating. Bring to room temperature before serving over the viniagrette. To make the viniagrette mix together 1 tablespoon of olive oil, carrot juice, curry powder, mustard, and rice vinegar. If making this ahead, cover and chill for up to 1 day prior to serving. To assemble the salad, pour the viniagrette onto a large flat serving platter or into a large bowl. Arrange the roasted vegetables decoratively over it.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 416g (14.7 oz)
Amount per Serving
Calories 29836% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1316mg 55%
Total Carbohydrate 16g 16%
Dietary Fiber 10g 40%
Sugars g
Protein 11g
Vitamin A 192% Vitamin C 54%
Calcium 11% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 
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