Roasted Root Vegetable Salad

This Indian-inspired salad transforms humble root vegetables into a sophisticated centerpiece. By roasting parsnips, carrots, beets, and celery root until caramelized and tender, you unlock their natural sweetness. The dish is elevated by a bright, aromatic vinaigrette featuring carrot juice, curry powder, and Dijon mustard, which cuts through the richness of the roasted veggies. For a surprising textural contrast, crispy fried horseradish shreds are sprinkled on top, adding a pungent kick that balances the earthy tones. Perfect for a hearty lunch, a festive potluck contribution, or a vibrant side dish for holiday meals, this recipe offers a unique twist on traditional salads. It is vegan, flavorful, and incredibly satisfying.

Cooking Method: Baking, Roasting

Cuisine: Indian

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 858.5

Dietary: Vegan

Description

This Indian-inspired salad transforms humble root vegetables into a sophisticated centerpiece. By roasting parsnips, carrots, beets, and celery root until caramelized and tender, you unlock their natural sweetness. The dish is elevated by a bright, aromatic vinaigrette featuring carrot juice, curry powder, and Dijon mustard, which cuts through the richness of the roasted veggies. For a surprising textural contrast, crispy fried horseradish shreds are sprinkled on top, adding a pungent kick that balances the earthy tones. Perfect for a hearty lunch, a festive potluck contribution, or a vibrant side dish for holiday meals, this recipe offers a unique twist on traditional salads. It is vegan, flavorful, and incredibly satisfying.

Ingredients

(1 1/2 lb)
(3/4 lb)
(3/4 lb)
(3/4 lb)
(1 1/2 lbs), peeled
olive or salad oil
carrot juice
ground curry powder
Dijon mustard
seasoned rice vinegar
peeled fresh horseradish

Directions

1
Preheat oven to 400°F (200°C).
2
Halve the parsnips and carrots crosswise, then cut each half lengthwise. Cut any large pieces in half again lengthwise.
3
Cut the beets, celery root, and onions into 1 1/2-inch thick wedges.
4
Place all cut vegetables in a 11x17-inch roasting pan.
5
Add 1/4 cup of the oil to the pan and toss well to coat vegetables evenly.
6
Roast in the oven until vegetables are well browned and tender when pierced with a fork, about 1 1/2 hours. Stir occasionally.
7
Remove from oven and let cool to room temperature.
8
For the vinaigrette, mix together 1 tablespoon of the remaining oil, carrot juice, curry powder, Dijon mustard, and rice vinegar in a small bowl.
9
For the fried horseradish, heat the remaining olive oil in a 2-3 quart pan over medium-high heat to 350°F (177°C).
10
Add 1/3 of the shredded horseradish to the hot oil and cook until golden brown and crisp, about 25-35 seconds.
11
Remove horseradish with a slotted spoon and drain on paper towels. Season with salt and pepper.
12
Repeat the frying process for the remaining horseradish shreds.
13
To assemble, pour the vinaigrette onto a large flat serving platter or into a large serving bowl.
14
Arrange the roasted vegetables decoratively over the vinaigrette.
15
Sprinkle the crispy fried horseradish over the top and serve.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 858.5kcal

% Daily Value *
Total Fat 90.5g140%
Saturated Fat 13.5g68%
Cholesterol 0.7mg1%
Sodium 112.1mg5%
Total Carbohydrate 14.1g5%
Dietary Fiber 4.2g17%
Sugars 7.8g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/roasted-root-vegetable-salad/