Smashed Root Vegetables with Mustard Vinaigrette

Preheat oven to 375 degrees F. Line a rimmed baking pan with parchment paper.

Arrange beets and carrots on the prepared baking sheet. Rub 1 tablespoon oil all over them and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours.

Meanwhile, whisk mustard, vinegar, honey, cayenne and the remaining 1/8 teaspoon salt in a small bowl. Whisk in the remaining 2 tablespoons oil in a steady stream.

Transfer the vegetables to a cutting board. Smash them flat with the bottom of a skillet. Transfer to a platter and drizzle with the vinaigrette. Serve hot, warm or at room temperature.