Smashed Root Vegetables with Mustard Vinaigrette
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.