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Roasted Carrot And Beet Salad With Feta

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Ingredients

1 teaspoon cumin seeds

2 teaspoons fresh lemon juice

2 teaspoons Sherry vinegar

1 teaspoon Dijon mustard

1/2 cup plus 3 teaspoons extra-virgin olive oil, divided

1 tablespoon finely chopped fresh mint

Kosher salt and freshly ground black pepper

1 pound baby carrots with 1/2" of tops attached, peeled

6 small (1 1/2" diameter) red beets, scrubbed, trimmed leaving 2" of stem attached

3/4 cup (lightly packed) flat-leaf parsley leaves, divided

1/2 cup crumbled feta (about 4 ounces)

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