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Roasted Beet And Carrot Panzanella


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3 medium golden beets, and 3 medium red beets, stems trimmed

1 Tbsp olive oil, divided

juice of 1 lemon, divided

2-4 sprigs of fresh thyme

4 cloves of garlic, minced, plus more for roasting

salt and pepper

8 carrots cut into sticks

2 cups of 1 inch cubed (leftover) multi-grain loaf

1/2 cup goat cheese

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