Roasted Root Vegetables With Horseradish Vinaigrette

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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

1 1/2 teaspoons salt

1 teaspoon pepper

Curly endive leaves

Horseradish Vinaigrette

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