Roasted Root Vegetable Salad Recipe - BettyCrocker.com

Ingredients

• 6 medium beets (about 1 1/2 lb), peeled, cut into 1/2-inch wedges
• 3 tablespoons olive oil
• 1 3/4 teaspoons salt
• 1 teaspoon pepper
• 2 large sweet potatoes (about 1 1/2 lb), peeled, cut into 3/4-inch cubes
• 4 large parsnips (about 1 lb), peeled, cut into 1/2-inch slices
• 1/2 cup olive oil-and-vinegar dressing
• 1 tablespoon chopped fresh parsley
• 1 tablespoon prepared horseradish
• 1 teaspoon Dijon mustard
• Fresh arugula