ROASTED BEETS & BABY CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PUREE & FLATBREAD

adapted from Bon Appétit

• Beets, cleaned, trimmed
• 5 tablespoons plus 1/2 cup extra-virgin olive oil, divided
• 1 teaspoon unrefined sea salt
• 2/3 cup water
• carrots with green tops
• 2 teaspoons fresh thyme leaves or 1/4 tsp dried
• 1 1/2 teaspoons cumin seeds
• 3 tablespoons red wine or apple cider vinegar
• dill or thyme
• 1/4 cup thinly sliced shallots (about 1 large)
• 4 teaspoons fresh lemon juice, divided
• cooked chickpeas, pureed or premade humus
• 6 purchased flatbreads or whole wheat pitas
  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. Cover with foil. Roast until tender, about 45 minutes. Meanwhile, trim green tops from carrots to 1 inch. Cut carrots into thirds crosswise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, dill, sea salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.Using fingers, 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 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. Add dill or thyme, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with beets; toss to blend. Season beet mixture with salt and pepper. Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon beet-carrot mixture alongside.