Roasted Beets and Parsnips

Ingredients

• 4 medium beets trimmed unpeeled cut into quarters
• 0.5 tsp pepper black freshly ground
• 1 tablespoon tarragon fresh divided (or rosemary)
• 1 tablespoon thyme leaves fresh divided
• 0.3 cup olive oil 
• 8  parsnips small to medium trimmed peeled cut in half lengthwise
• 1 tsp alaea hawaiian sea salt red

Equipment

• bowl
• baking sheet
• oven
• knife

Directions

1. Preheat oven to
2. Place beets on a large baking sheet and drizzle with about 2 tbsp. oil, turning to coat.
3. Place parsnips on another large baking sheet and drizzle with about 2 tbsp. oil, turning to coat.
4. Sprinkle with about 2/3 of herbs and pepper.
5. Roast beets 10 minutes.
6. 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).
7. Serve in a large, shallow bowl, sprinkled with red sea salt and garnished with remaining herbs.
8. *Find in gourmet grocery stores and from saltworks.us or 800/353-