Roasted Root Salad With Carrot Vinaigrette (Thanksgiving)

• 1 1/2 pounds parsnips about 3, peeled
• 1 tablespoon seasoned salt
• 1 tablespoon rice vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon curry powder
• 3/4 cup carrot juice
• 1 tablespoon olive oil
• 1/4 cup olive oil
• 1 1/2 pounds onions about 3, peeled
• 3/4 pound celeriac root without top, peeled
• 1 1/2 pounds beets without greens, about 3, peeled
• 3/4 pound carrots about 3,peeled
• 1 tablespoon hot chili peppers

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. Cut beets, celery root, and onions into 1 1/2 inch thick wedges.
4. Place all vegetables in an 11 X 17 inch roasting pan.
5. Add 1/4 cup of the olive oil and mix well.
6. Bake in a 400F (200C) oven until vegetables are well browned and tender when pierced, about 1 1/2 hours; stir constantly.
7. Cool to room temperature, if making ahead, cover and chill up to 1 day prior to eating.
8. Bring to room temperature before serving over the viniagrette.
9. To make the viniagrette mix together 1 tablespoon of olive oil, carrot juice, curry powder, mustard, and rice vinegar.
10. If making this ahead, cover and chill for up to 1 day prior to serving.
11. To assemble the salad, pour the viniagrette onto a large flat serving platter or into a large bowl.
12. Arrange the roasted vegetables decoratively over it.

salt, rice vinegar, mustard, curry powder, carrot juice, olive oil, olive oil, onions, root, carrots, hot chili peppers

Taken from recipeland.com/recipe/v/roasted-root-salad-carrot-vinai-47912 (may not work)