Smashed Root Veg­eta­bles with Mus­tard Vinai­grette

EatingWell - - GOOD FOOD FAST -

AC­TIVE: 15 min TO­TAL: 11/2 hrs

EQUIP­MENT: Parch­ment pa­per

Smash­ing veg­eta­bles cre­ates cracks that soak up this sa­vory vinai­grette. You can try this tech­nique with other root veg­eta­bles, such as parsnips and cel­ery root, as well. (Photo: right.)

1 pound small-to-medium beets, peeled and quar­tered

1 pound car­rots, peeled

3 ta­ble­spoons ex­tra-vir­gin olive oil, di­vided 1/2 tea­spoon kosher salt plus 1/8 tea­spoon, di­vided

1 ta­ble­spoon grainy Di­jon mus­tard 1 ta­ble­spoon white-wine vine­gar

1/4 tea­spoon honey

1/8 tea­spoon cayenne pep­per

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 1/2 tea­spoon salt. Bake un­til ten­der, 1 to 11/4 hours.

3. Mean­while, whisk mus­tard, vine­gar, honey, cayenne and the re­main­ing1/8 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.

SERVES 8: 1/2 cup each

CAL 97 / FAT 6G (SAT 1G) / CHOL 0MG / CARBS 10G / TO­TAL SUG­ARS 6G (ADDED 0G) / PRO­TEIN 1G / FIBER 3G / SODIUM 267MG / POTAS­SIUM 346MG.

New Or­leans chef En­rika Wil­liams and Carla shell peas in the shade at Foot Print Farms in Jack­son, Mis­sis­sippi.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.