Roasted Root Vegetable Salad

• 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

1. Preheat oven to 400u0b0. 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.
2. 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.
3. 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.
4. Bake at 400u0b0 for 40 to 45 minutes or just until tender. Let cool completely (about 20 minutes).
5. 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.

sweet potatoes, parsnips, beets, olive oil, salt, pepper, olive oil, parsley, horseradish, mustard, fresh arugula

Taken from www.myrecipes.com/recipe/roasted-root-vegetable-salad-0 (may not work)