Cassie’s Ruminations

Salt Roasted Vegetables

This is an easy, though time consuming, way to bring out the best of root veggies and potatoes. I had a bunch of beets, baby turnips, and potatoes to use up from this weeks CSA box before I pick up the new one tomorrow, so I made a lovely roast of them all. The flavors were just wonderful. The salt infused quite a bit so unless you’re a salt fiend like my husband, do brush off the visible salt before serving. Kosher salt is quite cheap, so I didn’t feel bad using a couple cups in this application.

Salt Roasted Vegetables
Serves 4

1 small bunch beets, about 8 oz with greens
1 small bunch baby turninps, about 8 oz with greens
3 large yukon gold potatoes, about 2 lbs
2 cups kosher salt

Preheat the oven to 375 degrees.

Line a large baking sheet with foil and pour in 2 cups of kosher salt to make an even layer about 1/8 inch thick.

Cut the vegetables into 1 inch chunks and nestle evenly into the salt. Cover with foil and roast for about 1 hour. Remove the foil and continue roasting for another 20-30 minutes, or until the vegetables are fork tender and starting to turn golden around the edges. Remove the veggies to a serving bowl, brushing away most of the visible salt. Serve warm.