Roasted Root Vegetable Salad

Ingredients

• 6 servings arugula fresh
• 1.5 lb beets 
• 1 teaspoon dijon mustard 
• 1 tablespoon parsley fresh chopped
• 1 tablespoon horseradish 
• 0.5 cup bottled olive oil-and-vinegar dressing 
• 3 tablespoons olive oil divided
• 1 lb parsnips 
• 1 teaspoon pepper divided
• 1.8 teaspoons salt divided
• 1.5 lb sweet potatoes 

Equipment

• bowl
• frying pan
• oven
• whisk
• aluminum foil

Directions

1. Preheat oven to 40
2. 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.
3. 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.
4. Sprinkle with 1 1/4 tsp. salt and 1/2 tsp. pepper.
5. 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.
6. Sprinkle with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
7. Bake at 400 for 40 to 45 minutes or just until tender.
8. Let cool completely (about 20 minutes).
9. Meanwhile, whisk together dressing and next 3 ingredients.
10. Place vegetables in a large bowl, and drizzle with desired amount of dressing; toss gently to coat.
11. Serve at room temperature or chilled over arugula with any remaining dressing.