Ingredients

The following ingredients have 4 Servings
  • 1 pound kosher salt
  • Zest of 1 lemon (preferably organic)
  • 2 tablespoons pink peppercorns
  • 2 tablespoons black peppercorns
  • 2 branches rosemary
  • 2 sprigs thyme
  • 1 bunch (3 or 4) slender carrots (preferably organic, any color, trimmed and scrubbed)
  • 1 bunch (2 or 3) small beets (trimmed)

Instruction

  • Preheat the oven to 350°F (176°C).
  • In a large roasting pan, combine the kosher salt, lemon zest, pink and black peppercorns, rosemary, and thyme, mixing them thoroughly. Nestle the carrots and beets in the salt mixture, covering them completely with the salt. 
  • Bake until the veggies are tender throughout, 20 to 30 minutes, depending on the size of the vegetables.
  • Remove the pan from the oven and let cool slightly. Excavate the carrots and beets. Scrape off the skins of the beets with a dish towel or the dull edge of a paring knife. Peel the carrots if you wish, although if you scrubbed them well prior to roasting, you can skip this step. Serve the vegetables hot, warm, or at room temperature or reserve them to use in another recipe calling for out-of-this-world vegetables.☞TESTER TIP: It'll be easier to remove the peels of the beets and carrots if you let them cool a little after taking them out of the salt and before attempting to undress them.