Roasted Root Vegetable Salad

By MJH

Ingredients

• 2 large sweet potatoes (about 1 1/2 lb.)
• 4 large parsnips (about 1 lb.)
• 6 medium beets (about 1 1/2 lb.)
• 3 tablespoons olive oil, divided
• 1 3/4 teaspoons salt, divided
• 1 teaspoon pepper, divided
• 1/2 cup bottled olive oil-and-vinegar dressing
• 1 tablespoon chopped fresh parsley
• 1 tablespoon horseradish
• 1 teaspoon Dijon mustard
• Fresh arugula

Details

Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 400°. Peel sweet potatoes, and cut into 3/4-inch cubes.

Peel parsnips, and cut into 1/2-inch slices. Peel beets, and cut into 1/2-inch-thick wedges.

Toss sweet potatoes and parsnips with 2 Tbsp. olive oil in a large bowl; place in a single layer in a lightly greased 15- x 10-inch jelly-roll pan.

Sprinkle with 1 1/4 tsp. salt and 1/2 tsp. pepper.

Toss beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on a separate aluminum foil-lined 15- x 10-inch jelly-roll pan.

Sprinkle with remaining 1/2 tsp. salt and 1/2 tsp. pepper.

Bake at 400° for 40 to 45 minutes or just until tender.

Let cool completely (about 20 minutes).

Meanwhile, whisk together dressing and next 3 ingredients.

Place vegetables in a large bowl, and drizzle with desired amount of dressing; toss gently to coat.

Serve at room temperature or chilled over arugula with any remaining dressing.