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

• 10 medium beets (red and golden), cleaned, trimmed
• 5 tablespoons plus 1/2 cup extra-virgin olive oil, dividedoil
• 1 teaspoon saltsalt
• 2/3 cup waterwater
• 6 medium carrots with green topscarrot
• 2 teaspoons fresh thyme leavesthyme
• 1 1/2 teaspoons cumin seedscumin
• 3 tablespoons red wine vinegarred-wine-vinegar
• 1/2 cup fresh Italian parsley leavesparsley
• 1/4 cup thinly sliced shallots (about 1 large)shallot
• 4 teaspoons fresh lemon juice, dividedlemon-juice
• chickpea pureechickpea
• 6 purchased flatbreadsflatbread

1. 01Preheat 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.
2. 02Meanwhile, 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.

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