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.

• Ready In: 1 hr 50 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs parsnips, about 3, peeled
• 3⁄4 lb carrot, about 3, peeled
• 1 1⁄2 lbs beets, without greens, about 3, peeled
• 1 (3/4lb)  celery root, without top, peeled
• 1 1⁄2 lbs onions, about 3, peeled
• 1⁄4 cup olive oil

• Carrot Vinaigrette

• 1  tablespoon olive oil
• 3⁄4 cup carrot juice
• 1  teaspoon  ground curry powder
• 1  teaspoon Dijon mustard
• 1  tablespoon rice vinegar, seasoned
•  salt and pepper

Directions

1. Halve parsnips and carrots by cutting crosswise, then cut each half lengthwise in half. (Cut any large pieces in half again lengthwise.).
2. Cut beets, celery root, and onions into 1 1/2 inch thick wedges.
3. Place all vegetables in an 11 X 17 inch roasting pan.
4. Add 1/4 cup of the olive oil and mix well.
5. Bake in a 400 degree oven until vegetables are well browned and tender when pierced, about 1 1/2 hours; stir constantly.
6. Cool to room temperature, if making ahead, cover and chill up to 1 day prior to eating.
7. Bring to room temperature before serving over the vinaigrette.
8. To make the vinaigrette mix together 1 tablespoons 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.
9. To assemble the salad, pour the vinaigrette onto a large flat serving platter or into a large bowl. Arrange the roasted vegetables decoratively over it.