photo by Karen Mordechai
- 5 large egg whites
- 3 3/4 cups coarse salt
- 1 small bunch fresh thyme, leaves only
- 1/2 pound small to medium red beets, washed and dried
- 1/2 pound fingerling potatoes, washed and dried
- 1/2 pound carrots, washed and dried
- 3 tablespoons extra virgin olive oil
- 1 tablespoon minced fresh chives
- 1 tablespoon finely chopped fresh flat-leaf Italian parsley
- Freshly ground black pepper, to taste
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine egg whites, salt, and thyme. Using your hands, mix well to create a texture resembling wet sand, 2-3 minutes.
- One at a time, dredge each vegetable in salt mixture, covering completely. Place on prepared baking sheet, making sure that none are touching.
- Transfer to oven and bake until crust is deep golden brown, and vegetables are tender when pierced with a paring knife, 45-50 minutes, depending on size. Remove from oven and allow to cool for 5-10 minutes. Peel salt crust away from vegetables, then peel skins while still warm.
- Toss vegetables with olive oil, chives, and parsley, and season with pepper. Transfer to a serving platter and serve.