Roasted Beets and Parsnips

Sunset
Time: About 1 hour. Here's a neat trick: Leave the skin on the beets. It turns into a thin, crisp shell.
Serves 8

Ingredients

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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*

Preparation

1. Preheat oven to 375.° 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.

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).

3. 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 800/353-7258.

Note: Nutritional analysis is per serving.

Created date

October 2009

Nutritional Information

Calories 155
Caloriesfromfat 41 %
Protein 2 g
Fat 7.2 g
Satfat 1 g
Carbohydrate 23 g
Fiber 6.3 g
Sodium 282 mg
Cholesterol 0.0 mg