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
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.
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