INGREDIENTS
2
large sweet potatoes (about 1 1/2 lb.)
4
large parsnips (about 1 lb.)
6
medium beets (about 1 1/2 lb.)
3 tbsp
olive oil, divided
1 3/4 tsp
salt, divided
1 tsp
pepper, divided
1/2 cup
bottled olive oil-and-vinegar dressing
1 tbsp
chopped fresh parsley
1 tbsp
horseradish
1 tsp
Dijon mustard
Fresh arugula