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GOODNESS

Beets: These fat purple (and many other hued) roots are delicious and extremely good for you. They have a combination of chemicals that work to stimulate the blood vessels, helping your heart and brain to stay in top form. Beets can turn your urine surprisingly red, but that's completely normal, even if disconcerting.
promotes good circulation through the brain

promotes good circulation through the brain

improves circulation and aids heart function

Carrots: We all know that carrots are good for your eyes, but did you know they have anti-cancer properties as well? They have the nicely named carotenoids that are antioxidents -- chemicals that mop up the damage that results from ordinary metabolism. That, in turn, helps to keep your cells from turning rogue and hanging with the cancer gangs. If that's not enough to make you grab a carrot, they turn out to be immune-system stimulators as well, meaning you'll have fewer occasions to ask "What's up, doc?" Yes there's a little sugar in them, but also a lot of fiber to buffer it, so only the most sugar-restricted people should worry. By the way, the vitamin K in carrots is easier to absorb if you eat them with a bit of oil or fat, like a dip.
helps prevent cancer

Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
helps prevent inflammation

Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
helps prevent inflammation

Recipe

Roasted Beets and Carrots with Cumin Vinaigrette, Garbanzo Bean Puree, and Flatbread

serves
prep time: 10
cook time: 67

ingredients

10 medium beets (red and golden), cleaned, trimmed
1/3 cup 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
garbanzo bean puree
6 purchased flatbreads

directions

Preheat oven to 400 degrees. 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 garbanzo bean puree and 1 flatbread on each of 6 plates. Spoon golden beet-carrot mixture alongside. Tuck red beets into golden beet mixture and serve.