Roasted Root Salad With Carrot Vinaigrette (Thanksgiving)

• 1 12 lbs parsnips, about 3, peeled
• 34 lb carrot, about 3, peeled
• 1 12 lbs beets, without greens, about 3, peeled
• 1 (3/4 lb) celery root, without top, peeled
• 1 12 lbs onions, about 3, peeled
• 14 cup olive oil
• 1 tablespoon olive oil
• 34 cup carrot juice
• 1 teaspoon ground curry powder
• 1 teaspoon Dijon mustard
• 1 tablespoon rice vinegar, seasoned
• salt and pepper

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

parsnips, carrot, beets, celery root, onions, olive oil, olive oil, carrot juice, ground curry, mustard, rice vinegar, salt

Taken from www.food.com/recipe/roasted-root-salad-with-carrot-vinaigrette-thanksgiving-133515 (may not work)