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

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PURéE, AND FLATBREAD



Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Purée, and Flatbread image

Provided by Suzanne Goin

Categories     Citrus     Appetizer     Roast     Beet     Carrot     Shallot     Parsley     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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. Do ahead Beets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.
  • Add parsley, shallots, 2 teaspoons lemon juice, 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.
  • Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon golden beet-carrot mixture alongside. Tuck red beets into golden beet mixture and serve.

ROASTED BEETS



Roasted Beets image

Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 7

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

Steps:

  • Preheat the oven to 400 degrees.
  • Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
  • Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

ROASTED BEETS AND CARROTS



Roasted Beets and Carrots image

Caramelized and delicious. Use organic whole carrots for better true-carrot flavor. I use turbinado sugar because the crystals are bigger and they dissolve more slowly, which seems to lead to a better caramelized crust. I sometimes do a mix of half golden beets and half red beets -- then when I serve them, I fan the veggies out on the platter in a rainbow: golden beets, carrots, then red beets. Pretty!

Provided by Susiecat too

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 -3 medium beets
4 -5 carrots
1/2 cup olive oil, divided
1/2 cup balsamic vinegar, divided
2 teaspoons kosher salt, divided
2 tablespoons turbinado sugar, divided (sugar in the raw)

Steps:

  • Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
  • Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
  • Peel beets, slice into cubes approximately 1-2 inches square.
  • Spray baking pan with nonstick spray.
  • Mix carrots one more time, then empty gently into half of baking pan.
  • Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
  • Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
  • Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
  • Serve immediately.

BEETS WITH CARROTS IN A LIME VINAIGRETTE



Beets with Carrots in a Lime Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

6 medium carrots, scrubbed
4 medium beets, scrubbed
1 medium cucumber, peeled, seeded and sliced into 1/4inch thick crescents
Dressing
6 tablespoons olive oil
Juice of 2 limes
1/2 bunch cilantro, leaves only, chopped
1 garlic clove, minced
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin

Steps:

  • Using a steamer basket over medium boiling salted water, lightly steam the carrots and beets until tender and cooked through, about 12 minutes for the carrots and 1520 minutes for the beets. Remove carrots and beets and let sit at room temperature until cooled. Peel beets and cut into bitesize slices. Cut carrots on the diagonal.
  • Mix vegetables in a large bowl along with the cucumber.
  • Combine the dressing ingredients in a small bowl. Pour the dressing over the vegetables and toss to coat. Chill the salad until ready to serve.

EASY ROASTED BEETS AND CARROTS



Easy Roasted Beets and Carrots image

Experience the satisfying taste of our Easy Roasted Beets with Carrots. This simple as 1-2-3 Easy Roasted Beets and Carrots recipe gets its delicious flavor from CATALINA Dressing, ginger and other flavorful ingredients.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 1h45m

Yield 10 servings, about 3/4 cup each

Number Of Ingredients 5

4 fresh beets, trimmed
6 carrots, peeled, cut diagonally into 3/4-inch-thick slices
2 tsp. olive oil
1/2 cup KRAFT Classic CATALINA Dressing
2 tsp. ground ginger

Steps:

  • Heat oven to 425°F.
  • Wrap beets individually in foil; place in shallow pan. Toss carrots with oil in large shallow baking dish. Bake beets 1 hour 15 min., adding carrots to oven after 45 min.
  • Unwrap beets; remove and discard skins and stems. Cut each beet into 8 wedges. Add to carrots with combined dressing and ginger; toss to coat.
  • Bake 15 min. or until vegetables are tender.

Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 0.8812 g

ROASTED BEETS AND CARROTS



Roasted Beets and Carrots image

Make and share this Roasted Beets and Carrots recipe from Food.com.

Provided by Redsie

Categories     Vegetable

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 5

4 medium beets, trimmed (1 lb)
6 medium carrots
2 teaspoons olive oil
1/2 cup Catalina dressing
2 teaspoons ground ginger

Steps:

  • Preheat oven to 425°F
  • Wrap each beet tightly in foil. Bake 1 hour 15 minute
  • Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick slices. (You should have about 4 cups carrot slices.)
  • Remove beets from oven; cool. Meanwhile, place carrots in large shallow baking dish. Drizzle with oil; toss to coat. Bake 30 minute
  • Unwrap beets; remove and discard skins and stems. Cut each beet into eight wedges. Add to carrots along with the combined dressing and ginger; toss to coat. Bake an additional 15 minute or until vegetables are tender.

Nutrition Facts : Calories 90.1, Fat 6.7, SaturatedFat 0.9, Sodium 145.3, Carbohydrate 7.7, Fiber 1.5, Sugar 5.3, Protein 0.8

More about "roasted beets and carrots with cumin vinaigrette chickpea purée and flatbread food"

RECIPE FOR ROASTED BEETS AND CARROTS WITH CITRUS …
recipe-for-roasted-beets-and-carrots-with-citrus image
Created with Sketch. Newsletters. Coronavirus
From bostonglobe.com


ROASTED CARROTS AND CHICKPEAS WITH FETA VINAIGRETTE
roasted-carrots-and-chickpeas-with-feta-vinaigrette image
In a small bowl, combine the cumin, paprika, cayenne, salt, and oil. Drizzle over the carrots and chickpeas and toss again, then spread into an even layer. Roast, giving the pan a shake about halfway through, for 35 to 40 minutes, …
From jessicaseinfeld.com


ROASTED BEETS & CARROTS WITH TOASTED CUMIN VINAIGRETTE
roasted-beets-carrots-with-toasted-cumin-vinaigrette image
Whisk in vinegar, maple syrup, and Dijon; season with salt and pepper. Carefully open foil-wrapped beets; allow steam to escape away from you. Let cool slightly, then rub skins off using paper towels. Cut beets into ½-inch …
From zestfulkitchen.com


ROASTED BEETS AND CARROTS - DELICIOUS MEETS HEALTHY
roasted-beets-and-carrots-delicious-meets-healthy image
In a medium bowl, whisk the vinaigrette ingredients, and set aside. Slip off the skins with a paring knife and cut the stem. Slice beets in 1/2″ slices, and then half each slice. Place roasted beets and carrots in a large bowl, …
From deliciousmeetshealthy.com


ROASTED BEETS AND CARROTS RECIPE {25 MINUTES} - SAVOR
roasted-beets-and-carrots-recipe-25-minutes-savor image
Instructions. Preheat oven to 425 degrees. Combine the olive oil, balsamic vinegar, salt and rosemary in a small bowl and whisk together. Chop the beets and carrots. Toss with the olive oil mixture and spread out not a sheet …
From savorandsavvy.com


ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE, …
Step 4. 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 …
From bonappetit.com
Servings 6
  • 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.
  • 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.
  • 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.
  • 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. DO AHEAD:Beets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.


ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA …
Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Puree, and Flatbread Recipe
From advancejewelrychoice.com


COMMENT DIT-ON?: ROASTED BEETS AND CARROTS WITH CUMIN VINAGRETTE
The combination of beets, carrots, shallots, and parsley was very tasty and absolutely gorgeous to look at. Roasted Beets and Carrots with Cumin Vinaigrette 10 medium beets (red and golden), cleaned, trimmed 5 TBSP plus 1/2 cup extra-virgin olive oil, divided 1 tsp salt 2/3 cup water 6 medium carrots with green tops 2 tsp fresh thyme leaves 1 1/2 tsp cumin seeds 3 …
From commentditon.blogspot.com


ROASTED BEETS AND CARROTS - OUR ITALIAN TABLE
Bring to a boil over medium high heat then reduce heat to low. Simmer uncovered. Meanwhile, peel the carrots and the small raw beet. Add the carrots to the boiling water and blanche for 3 minutes or so until crisp tender. Remove the carrots and place under cold water. Set aside. Continue to check the beets for doneness.
From ouritaliantable.com


ROASTED BEETS AND CARROTS - THE TASTE OF KOSHER
Instructions. Transfer the vegetables to a baking tray lined with parchment paper or aluminum foil. Coat with oil and sprinkle with salt. Roast at 375°F or 190°C for 30 minutes or until a fork can pierce them easily.
From thetasteofkosher.com


ROASTED BEETS AND CARROTS | ROASTED BEETS AND CARROTS, BEET …
Jul 12, 2021 - These simple roasted beets and carrots are dressed with a maple vinaigrette for a delicious side dish that's perfect for any occasion.
From pinterest.com


RAINBOW VEGGIE SALAD WITH ROASTED CHICKPEAS AND BEET …
Place the chickpeas in a mixing bowl with the olive oil, chili powder, pepper, cumin, paprika and salt; stir to combine. Roast for 40-45 minutes, or until golden brown (they will continue to crisp up as they cool). 2. Meanwhile, place beet vinaigrette ingredients in a blender and puree until smooth. Transfer to a serving bowl.
From chefjen.com


ROASTED CARROT & BEET SALAD & FETA, PULLED PARSLEY, & CUMIN …
Toss the beets with the remaining olive oil and place on the other half of the baking sheet. Roast for 15 minutes. Step 6. Remove the beets and carrots from the oven and place in separate bowls. Add 1 tablespoon of the vinaigrette and 1/2 cup of the parsley to the beets and toss.
From myrecipes.com


ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA …
10 medium beets (red and golden), cleaned, trimmed; 5 tablespoons plus 1/2 cup extra-virgin oil, divided; 6 medium carrots with green tops; 2 teaspoons fresh thyme leaves; 1 1/2 teaspoons cumin seeds; 3 tablespoons red wine vinegar
From sz.khonj.org


COFFEE ROASTED BEETS AND CARROTS | ROASTED BEETS RECIPE
Share. Preheat oven to 350 degrees. Divide coffee beans, spices, sel gris and oil between two oven-proof casserole dishes. In one dish, toss carrots to coat and cover. Toss beets in the second; cover and roast both dishes until vegetables are easily pierced (45 minutes-1 hour). Remove from oven and peel beets when they are cool enough to handle ...
From jordanwinery.com


ROASTED CARROTS WITH BEET PURéE AND BROWNED BUTTER
Process until blended, about 5 seconds. Add beets, and process until desired smoothness, stopping to scrape down sides as needed. Add additional water as needed to get a semi-smooth purée. Stir in black pepper. For the roasted carrots. Increase oven temperature to 450 degrees F. Remove tops from carrots, reserving 1/4 cup for garnish if ...
From tamingofthespoon.com


14 ROASTED BEET RECIPES THAT EVERYONE WILL LOVE | ALLRECIPES
Roasted Beets and Sauteed Beet Greens. Credit: Baking Nana. View Recipe. Waste not, want not! Use every part of your plant by serving your roasted beets alongside their sauteed greens. Season with salt and pepper and toss with red wine vinegar to serve. 10+ Ways to Enjoy Beet Greens. Advertisement.
From allrecipes.com


CUMIN ROASTED CARROTS AND CHICKPEAS WITH LEMON VINAIGRETTE
Roast for 30-40 minutes (depending on thickness of carrots). For the vinaigrette, add the lemon zest, juice, olive oil and sea salt to a small bowl and whisk; or shake in a mason jar until well combined. Pour over roasted carrots and chickpeas and gently toss. Top with scallions and parsley before serving.
From eatfreshglow.com


ROASTED CARROTS WITH BEET PUREE, GOAT CHEESE, AND HAZELNUTS
Step 2. While carrots roast, melt butter in a medium saucepan over medium. Cook, stirring often, until butter browns and smells nutty, about 5 minutes. Remove from heat, and let cool 1 minute ...
From foodandwine.com


ROASTED BEETS AND CARROTS WITH FETA - CRAVING TASTY
Instructions. Peel and cut beets into wedges. Peel and cut carrots into 1 1/2" pieces, then cut in half. Set aside. In a large bowl, whisk olive oil, balsamic vinegar, red wine vinegar, maple syrup and salt until well combined. Add the oregano, pepper and basil and whisk some more. Add the chopped vegetables and mix well to ensure even coverage.
From cravingtasty.com


ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PUREE, …
Save this Roasted beets and carrots with cumin vinaigrette, chickpea puree, and flatbread recipe and more from Bon Appétit Magazine, October 2006: Special Anniversary Issue: 50 Delicious Years to your own online collection at EatYourBooks.com
From eatyourbooks.com


ROASTED BEETS, CARROTS, AND SWEET POTATOES RECIPE
Instructions. Preheat the oven to 375 degrees Fahrenheit. Spread the vegetables out along a baking sheet. Season with spices and olive oil. Toss with your hands until all the veggies are coated. Spread the veggies back out on the baking sheet. Bake for 30 minutes, or until your desired tenderness.
From wholelifechallenge.com


ROASTED BEETS & CARROTS WITH CUMIN & YOGURT - ALL THINGS …
A couple pinches cumin: either cumin seed or ground cumin; A couple pinches ground coriander; Salt & pepper; Olive oil; Red wine vinegar; Yogurt (a pint should be enough for 4-6 people) A few leaves arugula (optional) Preheat the oven to 400F. Wash the beets and carrots of any excess dirt. In a deep baking dish, like a hotel pan, place the ...
From allthingsconsideredyummy.com


HONEY ROASTED BEETS, CARROTS AND PARSNIPS | AN APPETIZING LIFE
In a small bowl mix together garlic, thyme, olive oil, honey, salt and pepper. Place the vegetables on the parchment lined sheet pan. Pour the garlic thyme and oil …
From anappetizinglife.com


ROASTED CARROT AND CUMIN PUREE - FOOD & WINE
In a roasting pan, combine the carrots with the oil, cumin, 1/4 teaspoon salt, and the pepper. Roast the carrots, stirring occasionally, until tender and browned, about 20 minutes. Advertisement ...
From foodandwine.com


COUSCOUS WITH ROASTED BEETS AND CARROTS - KIND ROOTS FOOD
Boil 2 cups of water. Once boiling, add couscous, cover, and reduce to a simmer for 10 minutes until water is absorbed (or cook according to your package instructions). Toss beets with 1 T olive oil, salt, and pepper. Place beets on baking sheet and roast for 10 minutes in preheated oven. Toss carrots with 1 T olive oil, salt, and pepper.
From kindrootsfood.com


HONEY ROASTED BEETS & CARROTS - THE CREATIVE BITE
Instructions. Preheat the oven to 450 °. Wash and peel the carrots nad beets. Chop the vegetables into even 1/2 inch pieces. Add the beets and carrots to a sheet pan and toss with olive oil and salt. Spread the vegetables out on the pan and roast at 450° for 20-25 minutes or until they are tender.
From thecreativebite.com


ROASTED BEETS AND CARROTS SALAD - PERFECT WEEKDAY SALAD
How to make a Roasted Beets and Carrots Salad. Preheat the oven at 400 degrees, and place the grill in the middle. Cut the carrots and the boiled beets. Make sure to cut them about the same size, this way they will be cooked about at the same time. Put all the cut vegetables into a large bowl. Add the olive oil, the dijon mustard, the garlic ...
From skilletsandpots.com


ROASTED BEET SALAD RECIPE WITH GARLIC-CUMIN VINAIGRETTE
As part of cleaning up from dinner, I will peel beets and complete step 1 of this recipe. This roasted beet salad recipe with garlic-cumin vinaigrette always tastes better the next day, after marinating overnight in the fridge. Easy Healthy Dinners. Serve this beet salad recipe with Turkish-style braised leeks or chickpea-herb pita pizzas.
From agoodcarrot.com


ROASTED BEET FLATBREAD WITH GOAT CHEESE AND ARUGULA | LAST …
Arrange the sliced beets on top. Toss the arugula with the lemon juice in a small bowl and scatter on the flatbreads. Sprinkle with goat cheese, walnuts and chives. Store in extra pesto in an airtight container in the refrigerator. Author: Paige Adams. Prep Time: 2 hours 30 minutes. Cook Time: 10-12 minutes.
From lastingredient.com


BEET ROASTED CARROTS - BOLD PALATE FOODS
Remove from oven and while hot, toss with The Beet Goes On. Garnish with parsley or scallions, if desired. * If using an air fryer for the carrots, preheat your air fryer to 360 degrees for about 1-2 minutes. Place the carrots in the air fryer basket, toss with olive oil, and close. Cook carrots for 15-18 minutes until tender. You should be ...
From boldpalatefoods.com


ROASTED BEETS AND CARROTS - CATHY'S GLUTEN FREE
Preheat oven to 400 degrees F. Chop your peeled beets into chunks the size of grapes. Cut the carrots into sticks approximately the same thickness as the beets. Toss them in oil, salt, and pepper. Spread the coated vegetables over a large baking sheet, leaving space between the pieces. Bake for 30 minutes.
From cathysglutenfree.com


ROASTED BEETS WITH VINAIGRETTE - DEBRA KLEIN | EASY PLANT BASED …
Instructions Directions: Preheat oven to 425. Wash and trim beets, leaving about an inch of the stems on. *** Place in glass or ceramic baking dish with ¼ inch of water.
From debraklein.com


ROASTED BEETS & BABY CARROTS WITH CUMIN VINAIGRETTE, …
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.
From wholeearthcsarecipes.blogspot.com


ROASTED BEETS AND CARROTS - FOOD CHANNEL
Preparation. 1 Preheat oven to 425°F.; 2 Put the carrots into a large pot, add enough water to cover them. Season with salt and bring to boil. 3 Put the beets into another large pot, add enough water to cover them. Season with salt and bring to a boil. Cook each for 15 to 20 minutes until just tender, then drain and place in separate bowls.
From foodchannel.com


ROASTED BEET SALAD WITH MARINATED CHICKPEAS - RUNNING ON REAL …
Preheat the oven to 425 F. Give the beets and carrots a quick wash and scrub (leave skins on) then rub each with a few drops of olive or avocado oil. Wrap each beet in foil and place on a parchment-paper lined baking tray. Place the carrots on the baking tray as well and sprinkle with a little salt and pepper.
From runningonrealfood.com


Related Search