Yield
Serves 8

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

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

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

Serve in a large, shallow bowl, sprinkled with red sea salt and garnished with remaining herbs.

Step 4

*Find in gourmet grocery stores and from saltworks.us or 800/353-

Step 5

Note: Nutritional analysis is per serving.

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