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Roasted Beets and Parsnips

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.

Sunset NOVEMBER 2009

  • Yield: Serves 8


  • 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*


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.

Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 41%
  • Protein: 2g
  • Fat: 7.2g
  • Saturated fat: 1g
  • Carbohydrate: 23g
  • Fiber: 6.3g
  • Sodium: 282mg
  • Cholesterol: 0.0mg

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Roasted Beets and Parsnips recipe