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

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

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

amanda

Equipment

  • - KitchenAid Stand Mixer

  • - Digital Kitchen Scale

  • - Oven

  • - Roasting Pan

  • - Microplane Grater

  • - Meat Tenderizer (for chickpea puree)

  • - High-Speed Hand Blender

  • - Stainless Steel Strainer

  • - Stainless Steel Cheese Grater (use for cumin)

  • - Digital Thermometer

  • - Digital Food Scale

  • - Sous Vide Pump (for precise cooking of vegetables)

Ingredients

  • 10 medium beets (red and golden), cleaned, trimmed

  • 5 tablespoons plus 1/2 cup extra-virgin olive 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 purchased flatbreads

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
4

Instruction 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

Instruction 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.
6

Instruction 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.
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