| 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? thick wedges. |
| 4 | Place all vegetables in a 11x17" roasting pan. |
| 5 | Add ?cup oil and mix well. |
| 6 | Bake 400f oven until vegetables are well browned and tender when pierced, about 1 ?hrs; stir occasionally. |
| 7 | Cool to room temp. |
| 8 | If making ahead, cover and chill up to 1 day. |
| 9 | Bring to room temp. |
| 10 | Before serving. |
| 11 | Carrot vinaigrette. |
| 12 | Mix together 1 tbsp. of remaining oil, carrot juice, curry powder, mustard, and rice vinegar. |
| 13 | If making ahead, cover and chill up to 1 day. |
| 14 | Fried horseradish. |
| 15 | Heat remaining olive oil to 350f in 2-3 qt. pan on medium heat-high heat; maintain heat. |
| 16 | Add 1/3 of the horseradish shreds;cook until golden brown and crisp, 25-35 sec. |
| 17 | Remove with a slotted spoon ; drain on paper towel. |
| 18 | Repeat to cook remaining horseradish. |
| 19 | Season with salt and pepper. |
| 20 | If making ahread, cool completely, wrap airtight, and store at room temp. |
| 21 | Up to 6 hrs. |
| 22 | To assemble the salad, pour vinaigrette onto a large flat serving platter or into a large bowl. |
| 23 | Arrange roasted vegetables decoratively over it. |
| 24 | Sprinkle with horseradish |
