1. Pour 1/4 inch layer of kosher salt on the bottom of an oven-safe container. Lightly push the carrots into the salt. 00:13
2. Place the garlic, star anise, bay leaf, peppercorns, and thyme over the carrots. Cover the container with plastic, and cover the plastic with foil. 00:59
3. Repeat the same process for roasting beets. Pour 1/4 inch layer of kosher salt on the bottom of an oven-safe container and lightly press the beets into the salt. 02:26
4. Place the bay leaves, black peppercorn, garlic cloves, and thyme in the container. Cover the container with plasic, and cover the plastic with foil. 03:14
5. Place the beets and carrots into a 350 degree oven. Bake the carrots for about 30 minutes or until fork-tender in 30 minutes. Bake the beets for about 45 to 50 minutes. 04:20
6. Using tongs, gently remove the carrots and beets from the pans, brushing off any excess salt. Place the vegetables on a plate; discard the salt and aromatics. Use a clean towel to brush off any residual salt. 05:46
7. While the beets are still hot, rub them with a towel to remove the skin. Serve the salt baked vegetables whole, in salads, or as a side dish. 08:09
What You'll Need
Baking vegetables in salt draws out moisture, resulting in deeper, richer flavors.
Covering the container with plastic ensures that the carrots steam as they cook. The aluminum foil helps prevent the plastic from melting in the oven.
When preparing the beets, make sure to leave some of the stem. Cutting into and exposing the beet itself may cause it to absorb too much salt while baking.
After roasting, it is easier to remove the skin when the beets are still hot. Use a towel to brush off the skin or carefully remove with your hands or a peeler.
Beet juice can stain skin, clothes, and cutting boards. Wearing disposable gloves, an apron, and covering your work surface with parchment paper will help protect against staining.
To learn more about beets, visit Chef Harold Marmulstein's "A Basic Overview of Beets" tutorial located at the bottom of the page.