Warm Root Vegetable Salad with Horseradish Vinaigrette

Ingredients

For the Horseradish Vinaigrette

• 6 tablespoons white wine vinegar
• 2 tablespoons Kelchner's Hot Mustard
• 2 teaspoons Kelchner's Horseradish (or to taste)
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Salad

• 6 medium beets (about 1½ lbs), peeled and cut into ½-inch wedges
• 2 large sweet potatoes (about 1½ lbs), peeled and cut into ¾-inch cubes
• 4 large parsnips (about 1 lb), peeled and cut into ½-inch slices
• 1 large red onion, cut into wedges
• Fresh arugula, for serving
• 1¾ teaspoons salt
• 1 teaspoon pepper
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh parsley

Directions

1. Preheat oven to 400°F. Line one 15x10x1-inch pan with foil and spray a second pan of the same size with cooking spray.

2. In a large bowl, toss the beets with 1 tablespoon of olive oil. Arrange in a single layer on the foil-lined pan and season with ½ teaspoon salt and ½ teaspoon pepper.

3. In the same bowl, toss the sweet potatoes, red onion, and parsnips with the remaining 2 tablespoons olive oil. Arrange in a single layer on the second pan and season with 1¼ teaspoons salt and ½ teaspoon pepper.

4. Roast both pans of vegetables for 40–45 minutes, or until tender. Let cool for about 20 minutes.

5. In a small bowl, whisk together the white wine vinegar, Kelchner's Hot Mustard, Kelchner's Horseradish, olive oil, salt, and pepper to make the vinaigrette. Stir in chopped parsley.

6. In a large bowl, gently toss the roasted vegetables with the desired amount of dressing.

7. Serve warm, at room temperature, or chilled over a bed of fresh arugula. Drizzle with any remaining dressing before serving.

Prep Time: 20 minutes | Total Time: 1 hour & 5 minutes | Serves: 8