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Roasted Beet & Carrot Salad With Toasted Cumin Vinaigrette

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Ingredients for 8 servings

10 x FOR THE ROASTED beetS --- medium beets, red and golden, cleaned and greens trimeed

2 tbsp Extra Virgin olive oil

1 tsp salt

2/3 cup Water

6 x FOR THE ROASTED carrotS --- medium carrots with green tops

3 tbsp Extra Virgin olive oil

2 tsp fresh thyme leaves

Kosher salt and freshly ground black pepper, to taste

1 1/2 tsp FOR THE VINAIGRETTE --- cumin seeds

3 tbsp red wine vinegar

1/3 cup Extra Virgin olive oil

1/2 cup FOR THE REST OF THE SALAD --- fresh Italian parsley leaves, chopped

1/4 cup thinly sliced shallots, about 1 large

4 tsp fresh lemon juice, divided

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