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Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Puree, and Flatbread


Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Puree, and Flatbread Recipe

Ingredients:
  • 10 medium beets (red and golden), cleaned, trimmed
  • 5 tablespoons plus 1/2 cup extra-virgin oil, divided
  • 1 teaspoon salt
  • 2/3 cup water
  •  
  • 6 medium carrots with green tops
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 teaspoons cumin seeds
  • 3 tablespoons red wine vinegar
  •  
  • 1/2 cup fresh Italian parsley leaves
  • 1/4 cup thinly sliced shallots (about 1 large)
  • 4 teaspoons fresh lemon juice, divided
  •  
  • Chickpea Puree
  • 6 flatbreads (or Suzanne Goin's Coriander and Cumin Flatbread recipe)
Directions:
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