courtesy of maxliving.com
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.