Best 3 Roasted Beets And Carrots With Cumin Vinaigrette Chickpea Purée And Flatbread Recipes
**Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Purée, and Flatbread: A Culinary Symphony of Flavors and Textures**
Embark on a culinary journey with this enticing dish that harmoniously blends roasted beets and carrots, a zesty cumin vinaigrette, creamy chickpea purée, and a crispy flatbread. The vibrant colors of the roasted vegetables set the stage for a feast for the eyes, while the symphony of flavors and textures tantalizes the taste buds. The cumin vinaigrette adds a warm, earthy touch to the roasted vegetables, while the chickpea purée provides a smooth, velvety canvas for the vibrant flavors to dance upon. The flatbread, with its crispy crust and chewy interior, serves as the perfect foundation for this delectable ensemble. Dive into this culinary masterpiece and let your taste buds experience the magic of this harmonious combination.
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.
ROASTED BEETS AND CARROTS
An easy Roasted Beets and Carrots recipe.
Categories Vegetable Side Roast Christmas Thanksgiving Vegetarian High Fiber Root Vegetable Beet Carrot Fall Winter Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.
- Toss carrots with oil and salt and pepper to taste in a shallow baking pan.
- Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.
- While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges.
- Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.
ROASTED BEETS WITH MOROCCAN SPICES
Steps:
- Heat the oven to 400.
- Wash 1 pound beets, wrap each in foil and put on a baking sheet.
- Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
- Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
- When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
- Garnish: Mint.
Tips:
- Selecting the Best Vegetables: Choose firm, brightly colored beets and carrots for the best flavor and texture.
- Roasting Vegetables: To achieve evenly roasted vegetables, cut them into uniform sizes and toss them well with olive oil, salt, and pepper. Roast them at a high temperature (425°F) for 20-25 minutes, or until tender and slightly caramelized.
- Making the Cumin Vinaigrette: Whisk together olive oil, lemon juice, ground cumin, honey, salt, and pepper to create a flavorful vinaigrette that complements the roasted vegetables.
- Preparing the Chickpea Puree: Cook chickpeas until tender, then blend them with tahini, olive oil, lemon juice, garlic, cumin, and salt until smooth and creamy. This puree adds a creamy and protein-rich element to the dish.
- Assembling the Dish: Arrange the roasted vegetables, chickpea puree, and crumbled feta cheese on a serving platter. Drizzle with the cumin vinaigrette and garnish with fresh herbs like cilantro or parsley for added flavor and color.
Conclusion:
This vibrant and flavor-packed dish combines roasted beets and carrots with a tangy cumin vinaigrette, creamy chickpea puree, and crumbled feta cheese, all served on a crispy flatbread. It's a delightful vegetarian meal that's perfect for lunch, dinner, or as a side dish. The combination of flavors and textures is sure to impress your taste buds, and the dish is also a great source of vitamins, minerals, and fiber. So next time you're looking for a healthy and satisfying meal, give this roasted beets and carrots with cumin vinaigrette, chickpea puree, and flatbread a try!
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