ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PURéE, AND FLATBREAD
Provided by Suzanne Goin
Categories Citrus Appetizer Roast Beet Carrot Shallot Parsley Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Place beets in roasting pan; drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt; toss. Add 2/3 cup water to pan; arrange golden beets on 1 side of pan and red beets on other side. Cover with foil. Roast until tender, about 45 minutes.
- Meanwhile, trim green tops from carrots to 1 inch. Peel carrots and cut into thirds crosswise, then quarter lengthwise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.
- Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place golden beets in medium bowl and red beets in another medium bowl.
- Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill; grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/2 cup oil. Season vinaigrette with salt and pepper. Do ahead Beets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.
- Add parsley, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with golden beets; toss to blend. Add remaining vinaigrette and 2 teaspoons lemon juice to bowl with red beets; toss to blend. Season both beet mixtures with salt and pepper.
- Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon golden beet-carrot mixture alongside. Tuck red beets into golden beet mixture and serve.
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Profesa kinos
[email protected]This recipe is a great way to use up leftover vegetables. I had some beets and carrots that were starting to go bad, so I decided to try this recipe. The vegetables roasted up beautifully and the cumin vinaigrette was a perfect complement. The chickp
Traveling Lifestyle
[email protected]I was really impressed with this recipe. The vegetables were roasted perfectly and the cumin vinaigrette was delicious. The chickpea puree was a great addition, adding a creamy and flavorful base to the dish. The flatbread was also a nice touch. Over
Reagile Motshegwe
[email protected]This is a great recipe for a healthy and flavorful meal. The vegetables were roasted perfectly and the cumin vinaigrette was a perfect complement. The chickpea puree was also a nice touch. I will definitely be making this again!
Leonard
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the unique flavor of the cumin vinaigrette. The roasted vegetables were also cooked perfectly. I would definitely recommend this recipe to anyone looking for a healthy and flavorfu
Emeka Iroegbu
[email protected]This recipe is a great way to use up leftover vegetables. I had some beets and carrots that were starting to go bad, so I decided to try this recipe. The vegetables roasted up beautifully and the cumin vinaigrette was a perfect complement. The chickp
Romila dhungana
[email protected]I tried this recipe last night and it was a hit with my family! The vegetables were roasted perfectly and the cumin vinaigrette was delicious. The chickpea puree was a great addition, adding a creamy and flavorful base to the dish. The flatbread was
Marek Talíř
[email protected]This is a great recipe for a quick and easy weeknight meal. The vegetables roasted quickly and the cumin vinaigrette was easy to make. The chickpea puree added a nice creamy texture to the dish. I will definitely be making this again!
Altaf Ahmad
[email protected]I was pleasantly surprised by how much I enjoyed this dish! I'm not usually a big fan of beets, but they were roasted perfectly and the cumin vinaigrette really brought out their flavor. The chickpea puree was also a nice touch. Overall, this is a gr
Mariam Hares
[email protected]This recipe was very easy to follow and the results were delicious! The vegetables were roasted perfectly and the cumin vinaigrette was a perfect complement. The chickpea puree was a great way to add some extra protein and fiber to the dish. I will d
jenna Farmer
[email protected]Roasted Beets and Carrots with Cumin Vinaigrette is a delightful dish that offers a vibrant and healthy spin on classic roasted vegetables. The cumin vinaigrette adds a unique and flavorful twist, and the chickpea puree provides a smooth and creamy b