Smashing vegetables creates cracks that soak up this savory vinaigrette for an easy and super-flavorful veggie side dish. You can try this technique with other root vegetables, such as parsnips and celery root, as well. Source: EatingWell Magazine, January/February 2019

Genevieve Ko


Ingredient Checklist


Instructions Checklist
  • 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.


Equipment: Parchment paper

Nutrition Facts

97 calories; 5.7 g total fat; 0.8 g saturated fat; 267 mg sodium. 346 mg potassium; 10.4 g carbohydrates; 3 g fiber; 6 g sugar; 1.4 g protein; 8461 IU vitamin a iu; 6 mg vitamin c; 71 mcg folate; 26 mg calcium; 1 mg iron; 19 mg magnesium;

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Rating: 5 stars
This was delicious! I followed the recipe exactly. The dressing added a delightful tang. I will make this again and again and I ll make the vinaigrette for other things such as the Red Cabbage and Pomegranate salad in the same issue. Read More