Warm Root Vegetable Salad with Horseradish Vinaigrette

Ingredients:

For the Horseradish Vinaigrette

• 6 tablespoons white wine vinegar

• 2 tablespoons Bookbinder’s Stone Ground Dijon Mustard

• 2 teaspoons Bookbinder's Prepared 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, Bookbinder’s Stone Ground Dijon Mustard, Bookbinder's Prepared 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.