Roast Root Vegetable Salad With Dijon Vinaigrette

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

8 garlic cloves , left unpeeled and smashed with the back of a knife

2 tablespoons parsley , chopped

1 kg root vegetable (such as carrots, parsnip, celeriac, swede, sweet potato, small potatoes, shallots, beetroot)

1 pinch flaked sea salt

2 teaspoons caraway seeds

2 tablespoons olive oil

3 tablespoons olive oil

1 teaspoon brown sugar

1 teaspoon Dijon mustard

6 sticks celery , cut into 2in pieces

For the vinaigrette

1 tablespoon white wine vinegar

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