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

Name: Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Puree, and Flatbread
Yield: 6 Servings
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)

By Suzanne GoinPhotographer Victoria Pearson

September 30, 2006

Recipe notes