Contributed by (Recipe adapted from “Epicurious” at www.epicurious.com)

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Ingredients

10 Beets, cleaned, trimmed
5 Tbs plus 1/2 C extra-virgin Olive oil, divided
1 tsp Salt
2/3 C Water
6 medium Carrots
1 tsp dried Thyme leaves
1 1/2 tsp Cumin seeds
3 Tbs Red wine vinegar
1/2 C fresh Italian Parsley leaves
1/4 C thinly sliced Shallots (about 1 large)
4 tsp fresh Lemon juice, divided

Instructions

Preheat oven to 400°F. Place beets in roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with 1 teaspoon salt and toss. Add 2/3 cup water to pan and arrange beets evenly. Cover and roast until tender, about 45 minutes. Cut carrots 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. Rub peel off beets. Cut each beet into 6 wedges. Place beets in medium bowl. Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 tsp cumin seeds to mortar or spice mill and 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. Add parsley, shallots, 4 tsp lemon juice, carrots, and cumin vinaigrette to bowl with beets; toss to blend. Season with salt and pepper. Serves 6.

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