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+ servings

Salt-Roasted Beets and Carrots

Vegetables become super flavorful and tender when roasted on a bed of salt.
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Prep Time :5 minutes
Cook Time :40 minutes
Total Time :45 minutes
Yield: 4 servings
Author: Amanda Paa



  • 1 pound kosher salt
  • 2 tablespoons mixed whole peppercorns
  • 2 sprigs fresh thyme
  • 2 springs fresh rosemary
  • 3/4 pound carrots cleaned and trimmed
  • 4-5 beets cleaned and trimmed


  • Preheat the oven to 350 degrees F. In a large shallow pan, add half the kosher salt, peppercorns, rosemary, and thyme, mixing them thoroughly. Nestle the carrots and beets in the salt mixture, then cover with remaining salt. It's okay if they mostly covered, but completely.
  • Bake until the veggies are tender throughout, 35-40 minutes, depending on the size of the vegetables.
  • Remove the pan from the oven and let cool slightly. Take out the beets and carrots, then peel the skin off, using a knife to get a start.
  • You can run them under water and use your fingers to rub the skins off if you are having trouble. They are amazing when they're hot, and they make great leftover salads when served at room temperature.


This is more of a loose recipe, depending on the size of pan and amount of vegetables you use. Beets and carrots work well because they have an outer skin that works very well for the outside-in seasoning technique. I used a shallow 9 x 13 pan and about 3/4 pound carrots and 4 beets, both red and golden. We ate them straight out of the oven as we peeled away their hot skins, but they were so delicious served upon a bed of brown lentils & quinoa (here's a recipe for a similar pilaf), with some mashed avocado as shown in the pictures above.