Roasted Beets And Carrots With Cumin Vinaigrette, Chickpea Purée, And Flatbread

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
146
FAT
38%
CHOL
0%
SOD
30%

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Ingredients for 6 servings

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

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