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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.
- By: Genevieve Ko
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- Preheat oven to 375°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 ½ teaspoon salt. Bake until tender, 1 to 1¼ hours.
- 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.
- 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
- 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
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.
