Salt-Baked Carrots and Beets
“A few years ago we were playing around in the kitchen with salt-crusted whole fish. We made all sorts of salt crusts, some with herbs, some with scraps of ham. Somewhere along the way, I came up with the idea of cooking vegetables the same way. I remembered having tried a dish in Spain years ago called papas arrugadas, or “wrinkled potatoes,” and I seemed to recall that the spuds were baked in the oven on a bed of salt. This recipe for many-colored carrots and beets takes that idea and then does what I like to do – drops a bunch of flavor into the mix. The spices and herbs make these roots rock out.” – Seamus Mullen, author of Hero Food.
- 1 pound kosher salt
- Zest of 1 lemon
- 2 tablespoons pink peppercorns
- 2 tablespoons black peppercorns
- 2 branches fresh rosemary
- 2 branches fresh thyme
- 1 bunch small carrots, trimmed
- 1 bunch small beets, trimmed
Pre-heat the oven to 350°F.
In a large roasting pan, combine the kosher salt, lemon zest, pink and black peppercorns, rosemary, and thyme and mix thoroughly. Add the carrots and beets and cover completely with the salt.
Bake until the veggies are cooked through and tender, 20–30 minutes, depending on the size of the vegetables. Once thoroughly cooked, remove from the oven and scrape off the skin using a dish towel or the back of a paring knife.