ROASTED BEET AND CARROT SALAD WITH PITA AND HUMMUS

10 or 11 medium choggia beets, cleaned and trimmed.
6 T plus 1/2 extra cup of extra-virgin olive oil
1 tsp kosher salt
2/3 c water

7 medium carrots with green tops trimmed to one inch
2 tsp fresh thyme leaves (stems removed)
1 1/2 tsp cumin seeds (toasted)
3 T good red wine vinegar

1/2 C fresh Italian parsley, chopped
1/4 cup thinly sliced shallots (about 1 large bulb)
4 tsp fresh squeezed lemon juice, divided

Hummus (recipe to follow)
Pita or flat bread


Preheat oven to 450. Rub each unpeeled beet with olive oil and place in roasting pan Sprinkle with 1tsp salt. Add 2/3C water to the pan. Cover with foil. Roast until tender, about 45 to 55 minutes. Let cool.

While beets are in the oven, Peel and cut carrots into thirds crosswise, then quarter lengthwise. Place carrots on baking sheet. Drizzle with 3T olive oil and sprinkle with thyme leaves, salt and pepper. Toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool.

Using fingers, rub the peel off the beets. Cut each beet into 6 wedges. Put beets in bowl with carrots. Add the parsley, shallots, 2tsp lemon juice,and 2/3 cumin vinaigrette to bowl, toss to blend.

Vinaigrette
Transfer 3/4tsp of the toasted cumin seeds to mortar or spice mill, grind fine. Place whole cumin seeds, ground cumin and vinegar in a small bowl and whisk in the 1/2C olive oil. Season vinaigrette with salt and pepper.


To Serve.

Place dollop of hummus and 1 flatbread or pita on each plate. Spoon the beet carrot mixture alongside serve.

Do Ahead
Beets, carrots and vinaigrette can be made one day ahead. Cover separately and chill. Bring all to room temperature and whisk vinaigrette before continuing.

Serves Six