Roasted Root Vegetable Salad

By mhatkinson

Ingredients

• 1 pound parsnips
• 1 pound carrots
• 1 pound beets
• 1 each celery root
• 3 tablespoon olive oil

Preparation

Step 1

Peel parsnips, carrots, celery root. Cut into a similar uniform shape and brush with olive oil. Beets should be brushed with olive oil and roasted with the skin on. The skin will slip off easily enough once tender. Roast all at 350 degrees F for 45 minutes to 1 hour - until fork tender. Allow to cool. Cut into bite size pieces, rub skin off beets and cup up as well. Toss with basil vinagrette.