AUTUMN  VEGETABLES  |   salt roasted

w/ mint maldon + yogurt

serves 14-20

21 egg whites

15 cups kosher salt

large bunch of thyme

2 lb small red beets

2 lb fingerling potatoes

2 lb carrots, washed and thoroughly dried

6 Tbsp. olive oil

3 Tbsp. thinly sliced chives

3 Tbsp. finely chopped flat leaf parsley

Freshly ground black pepper

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Position rack in middle of oven. Preheat oven to 400F.

Combine egg whites, salt and thyme in a large bowl. Mix thoroughly, using your hands, to create a texture resembling wet sand, about 2-3 minutes.

Halve larger vegetables as necessary so that all are around the same size. Pack salt mixture onto each individual vegetable, making sure no skin is exposed. Arrange prepared vegetables on a rimmed baking tray so that none are touching. Bake until crust is deep golden brown, and vegetables are tender when pierced with a pairing knife, about 45-50 minutes. Remove from oven and let cool on baking tray 5-10 minutes. Peel the salt crust away from the vegetables, then peel the skins while still warm. Cut vegetables into 1 1/2″ pieces.

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Toss with olive oil, chives, parsley and freshly ground black pepper. Arrange on a serving platter and top with parsley. Serve with roasted chicken, grilled steak, or toss with thinly sliced kale and eat as a salad.

* a note - we have salt roasted beets in the past and so this was a bit of an experiment - we found that the carrots do turn out a little salty, because more sodium penetrates their skin, but the potatoes and beets worked out quite nicely - let us know if you experiment with any other vegetables !