Salt-Crusted Roasted Beets and Parsnips

Serves 4 people

DIRECTIONS

1. Preheat the oven to 175°C.
2. Using a hand mixer or a stand mixer, whisk the egg whites until foamy. Mix in the coarse sea salt and wheat flour. Add the spices or fresh herbs of your choice and briefly mix again. The mixture should now have the texture of wet sand.
3. Thoroughly wash the vegetables with their skins on and pat them very dry.
4. Place the vegetables in a large baking dish and completely encase them with the salt crust mixture. Make sure they are entirely covered with no gaps.
5. Place the dish in the oven and roast until the vegetables are tender. (Beets: 85 minutes, Parsnips: 50 minutes)
6. Break open the salt crust, remove the vegetables, and peel off the skins. Slice the vegetables into portions and drizzle with a bit of good-quality olive oil.
7. If you’re using more vegetables, double the amount of salt crust mixture accordingly.