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.
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).
Serve in a large, shallow bowl, sprinkled with red sea salt and garnished with remaining herbs.
*Find in gourmet grocery stores and from saltworks.us or 800/353-
Note: Nutritional analysis is per serving.