Great by itself as a “warm salad” or serve with your favorite entrée.
- 2 lbs small red potatoes quartered
- 1 lb Brussel sprouts halved
- 1/2 lb parsnips peeled and julienne
- 1/2 lb carrots cut into chunks
- 1/2 lb turnips peeled and cut into chunks
- 1/3 cup olive oil
- 2 tbsp horseradish
- 2 tbsp vinegar
- 2 tbsp snipped fresh dill
- 1/2 tsp sea salt
- 1/4 tsp pepper
- Cook vegetables separately in water until tender. Drain.
- Combine remaining ingredients, add vegetables, toss, and coat.