Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Purée, and Flatbread
A colorful and elegant dish featuring tender roasted red and golden beets paired with caramelized carrots, dressed in a fragrant cumin vinaigrette. Served with creamy chickpea purée and warm flatbread, this Mediterranean-inspired recipe combines earthy root vegetables with aromatic herbs and spices.
Ingredients
- •10 whole medium beets (red and golden), cleaned, trimmed
- •5 tablespoons extra-virgin olive oil
- •1 teaspoon salt
- •⅔ cup water
- •6 whole medium carrots with green tops
- •2 teaspoons fresh thyme leaves
- •1½ teaspoons cumin seeds
- •3 tablespoons red wine vinegar
- •½ cup fresh Italian parsley leaves
- •¼ cup thinly sliced shallots
- •4 teaspoons fresh lemon juice
- •1 cup chickpea puree
- •6 whole purchased flatbreads
Cooking Instructions
- 1.
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.
45 min
- 2.
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.
20 min
- 3.
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.
10 min
- 4.
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.
5 min
- 5.
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.
5 min
- 6.
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.
5 min
