Sweet and Savory Roasted Root Vegetable Dip

This recipe which will be sampled during the pick-up, amended to include kohlrabi, radish and turnips, with carrots for dipping:

Ingredients

• 3 medium sized golden beets, trimmed, peeled, and cut into quarters
• 6 large carrots, trimmed, peeled, and halved
• 3 tbsp. + ½ c. extra virgin olive oil, divided
• sea salt, to taste
• 1 medium sized head of garlic, end cut off
• 1 tbsp. honey
• ½ tsp. ground cumin
• ½ tsp. ground coriander
• ⅛ tsp. smoked paprika
• zest of 1 lime
• 2 tbsp. fresh lime juice
• 1 large or 2 small bread boules, for serving
• ¼ c. crumbled feta cheese, for garnish
• 2 tbsp. fresh flat leaf parsley, minced, for garnish
• 1 tbsp. fresh chives, minced, for garnish
• pita, naan, flatbreads, or french rounds, for serving

Instructions:

• Preheat oven to 400°F.
• Toss beets and carrots with 2 tbsp. oil, and sprinkle with sea salt. Wrap garlic in foil packet and drizzle with 1 tbsp. oil before sealing. Arrange veggies and garlic on rimmed baking sheet and roast 45 minutes or until vegetables are tender and edges are golden brown, flipping veggies halfway through cooking.
• When garlic is cool enough to handle, squeeze cloves out of papery skin and set aside. Place beets, carrots, and garlic in a food processor and pulse until broken down a bit. Then, with processor running, drizzle in ½ c. oil, honey, ¼ tsp. sea salt, cumin, coriander, smoked paprika, and lime zest and juice. Season with sea salt, to taste.
• Transfer mixture to a serving bowl and top with feta, parsley, and chives. Serve with pita, naan, flatbreads, or The Fresh Market French Rounds.

https://www.thefreshmarket.com