Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Purée, and Flatbread
4.7
(20)
Ingredients
Makes 6 servings
Step 1
Preheat oven to 400°F. Place beets in roasting pan; drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt; toss. Add 2/3 cup water to pan; arrange golden beets on 1 side of pan and red beets on other side. Cover with foil. Roast until tender, about 45 minutes.
Step 2
Meanwhile, trim green tops from carrots to 1 inch. Peel carrots and cut 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.
Step 3
Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place golden beets in medium bowl and red beets in another medium bowl.
Step 4
孜然种子在干燥搅拌锅中火ntil lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill; 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.Do aheadBeets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.
Step 5
添加香菜、葱2茶匙柠檬汁,carrots, and 2/3 of cumin vinaigrette to bowl with golden beets; toss to blend. Add remaining vinaigrette and 2 teaspoons lemon juice to bowl with red beets; toss to blend. Season both beet mixtures with salt and pepper.
Step 6
Place generous dollop ofchickpea pureeand 1 flatbread on each of 6 plates. Spoon golden beet-carrot mixture alongside. Tuck red beets into golden beet mixture and serve.
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Reviews (20)
Back to TopThe rating is for the beets and carrots part of this recipe only as I really wanted to give it the highest rating. We loved the vegetable part of this dish a lot. It has so much flavor that we had it for dinner and didn't miss meat at all. From now on I'm always making beets this way. The chickpea puree was the least favorite part of this dish as it was bland. I served it with my own flat bread, which is always a hit here, but it didn't save this part of the dish. It needs a lot of doctoring.
drunkencherry
NJ
12/3/2015
This recipe is superb and stands up to the most gourmet meal and audience. The roasted vegetables, vinaigrette and chickpea puree are excellent and work very well together, and with the flatbread. My message to all you "recipe substitutors": don't change a thing!!
midcapjsb
Winnetka, IL
7/27/2013
Great flavors. Labor intensive, but worth it. I made a few changes because I wanted to serve it as an assembled flatbread. I spread the hummus on the flatbread, added very thinly sliced lemons, then scattered the golden beet mixture, then tucked in the red beets. I baked it at 450 until heated through. Served it to 8 of my friends. Rave reviews!
Kodymom
Minnetonka
9/21/2012
YUM. Good way to use up your beets and carrots from a winter CSA, right? The puree was super okay. It's always great to find a dish that you can start the night before, or have things roasting while you're getting ready for work or going for a short run around your neighborhood. I'd definitely make again.
reginadm
Washington DC via Pittsburghh PA
3/14/2012
I am addicted to this chickpea puree. I make it all of the time is place of hummus.
Anonymous
6/28/2011
WOW! This is amazing. I did not separate the beets or the dressing and I added a little feta. Will make over and over!
WestCoastMegan
10/21/2010
this was absolutely delicious! i served with a toasted garlic nan flat bread from wholefoods. i made the chickpea puree (to be fair, i goofed on the puree - see note in that recipe), and it was so good! all the different layers just come together so nicely on the plate.
Anonymous
las vegas
2/25/2010
Roasting the beets and carrots do bring out an amazing flavor but, it took me literally twice as long to cook them as the receipe says! Maybe my oven is a bit low. A lot of peeling and chopping involved but the final flavor was great. I only made the roasted veggies and ate it with prepared hummus and feta cheese. Really flavorful. Also, I cut way back on the amount of oil and there was no problem.
catstory59
11/7/2009
The beets and carrots in the vinaigrette are delicious. The chickpea puree is too dry and needs lots more garlic. A few spices stirred into any store bought hummus would work better.
cookiegran
berkeley
9/18/2009
A very unique dinner and easy to make. We enjoyed this light, yet filling dish that is surely packed with great nutrition. I left out the toasted cumin seeds for ease and didn't seem to miss them. Also, we used the Mediterranean hummus from Costco which blended well with the dish. I am making this dish again tonight for friends.
Anonymous
Seattle, Wa
9/1/2009
Beets are my new favorite summer vegetable, and this recipe offers a great new way to prepare them. I didn't have fresh parsley on hand but I did have fresh cilantro, which I tossed in and felt it complemented the flavor nicely.
Anonymous
Boston, MA
6/7/2009
Was looking for a recipe for beets that I hadn't already made and came across this. We planned to have this as a side dish for our 'pre-Easter' dinner and didn't use the hummus or bread. I liked all the ingredients but found the directions fussy. We regularly roast beets (make a large foil packet, peel and quarter the beets, a little olive oil and pepper - great!) either in the oven or on the grill, so this seemed to be a cinch. Ended up frustrated by the directions so I made the dressing by combining the fresh thyme, cumin (rather than toasted seeds, crushed) red wine vinegar, parsley, shallots and lemon juice and tossed it on the vegetables when they were done. Very nice treatment for fresh beets and carrots, plus the colors looked great and spring-like, especially with all that parsley. Was enjoyed by all. Will definitely make again.
bst
Indianapolis
4/12/2009
Excellent! To make it quick and easy: I used ground cumin, instead of grinding my own cumin. Omitted the parsley. Used Trader Joe's Mediterranean style Hummus (not the chickpea puree). Toasted the flatbreads, spread with the hummus, then topped with the roasted veggie mixture. We also sprinkled feta on the top. Very tasty, easy, and healthy.
bookdiva
Oakland, CA
3/25/2009
pretty good. i wouldn't add the carrots--they didn't add much and were just added work with no return. (unless you're short of beets.) we served this on slices of rustic bread, smushing the beets down into the chickpeas. my wife really liked the chickpeas; i didn't find it much different from hummus.
Anonymous
central florida
3/22/2009
"one large shallot, 1/4 c." does anyone at bon appetit know what a shallot IS?
Anonymous
Central Florida
3/14/2009
