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.

Genevieve Ko
Source: EatingWell Magazine, January/February 2019


Recipe Summary

15 mins
1 hr 30 mins


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; protein 1.4g 3% DV; carbohydrates 10.4g 3% DV; exchange other carbs 0.5; dietary fiber 3g 12% DV; sugars 6.4g; fat 5.7g 9% DV; saturated fat 0.8g 4% DV; cholesterolmg; vitamin a iu 8460.6IU 169% DV; vitamin c 5.8mg 10% DV; folate 71.4mcg 18% DV; calcium 25.8mg 3% DV; iron 0.6mg 3% DV; magnesium 19.1mg 7% DV; potassium 346.4mg 10% DV; sodium 266.6mg 11% DV.

Reviews (1)

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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