Roasted Root Vegetable Salad

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Southern Living


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2 large sweet potatoes (about 1 1/2 lb.)

4 large parsnips (about 1 lb.)

6 medium beets (about 1 1/2 lb.)

3 tablespoons olive oil, divided

1 3/4 teaspoons salt, divided

1 teaspoon pepper, divided

1/2 cup bottled olive oil-and-vinegar dressing

1 tablespoon chopped fresh parsley

1 tablespoon horseradish

1 teaspoon Dijon mustard

Fresh arugula

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