Smashed Root Vegetables with Mustard Vinaigrette
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
Ingredients
Directions
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Preheat oven to 375 degrees F. Line a rimmed baking pan with parchment paper.
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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.
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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.
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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.
Tips
Equipment: Parchment paper
Nutrition Facts
2 vegetable, 1 fat
