Roasted Beets and Parsnips
Time: About 1 hour. Here's a neat trick: Leave the skin on the beets. It turns into a thin, crisp shell.
How to Make It
Step 1
1
Preheat oven to ° Place beets on a large baking sheet and drizzle with about 2 tbsp. oil, turning to coat. Place parsnips on another large baking sheet and drizzle with about 2 tbsp. oil, turning to coat. Sprinkle with about 2/3 of herbs and pepper.
Step 2
2
Roast beets 10 minutes. Add sheet of parsnips to oven and roast 30 minutes, or until parsnips are golden brown and beets are tender when pierced with a sharp knife (remove in batches if some pieces take longer to cook).
Step 3
3
Serve in a large, shallow bowl, sprinkled with red sea salt and garnished with remaining herbs.
Step 4
4
*Find in gourmet grocery stores and from saltworks.us or 800/353-
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
8 small to medium parsnips, peeled, trimmed, and cut in half lengthwise
4 medium unpeeled beets, trimmed and cut into quarters
1/4 cup olive oil
1 tablespoon fresh tarragon (or rosemary), divided
1 tablespoon fresh thyme leaves, divided
About 1/2 tsp. freshly ground black pepper
About 1 tsp. Alaea Hawaiian red sea salt*
