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Roasted Beets and Parsnips





Yields
Serves 8

Time: About 1 hour. Here's a neat trick: Leave the skin on the beets. It turns into a thin, crisp shell.

 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*
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 155Calories from Fat 41
% Daily Value *
Total Fat 7.2g12%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 282mg12%
Total Carbohydrate 23g8%

Dietary Fiber 6.3g26%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.