Smashed Root Vegetables with Mustard Vinaigrette

Smashed Root Vegetables with Mustard Vinaigrette

1 Review
From: EatingWell Magazine, January/February 2019

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound small-to-medium beets, peeled and quartered
  • 1 pound carrots, peeled
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon kosher salt plus ⅛ teaspoon, divided
  • 1 tablespoon grainy Dijon mustard
  • 1 tablespoon white-wine vinegar
  • ¼ teaspoon honey
  • ⅛ teaspoon cayenne pepper

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Line a rimmed baking pan with parchment paper.
  2. Arrange beets and carrots on the prepared baking sheet. Rub 1 tablespoon oil all over them and sprinkle with ½ teaspoon salt. Bake until tender, 1 to 1¼ hours.
  3. Meanwhile, whisk mustard, vinegar, honey, cayenne and the remaining ⅛ teaspoon salt in a small bowl. Whisk in the remaining 2 tablespoons oil in a steady stream.
  4. 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 information

  • Serving size: ½ cup
  • Per serving: 97 calories; 6 g fat(1 g sat); 3 g fiber; 10 g carbohydrates; 1 g protein; 71 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 8,461 IU vitamin A; 6 mg vitamin C; 26 mg calcium; 1 mg iron; 267 mg sodium; 346 mg potassium
  • Nutrition Bonus: Vitamin A (169% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 1 fat

Reviews 1

January 10, 2019
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By: cat111719
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.
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