from L.A. Times, June 4, 2008

Note: Adapted from chef Corina Weibel of Canelé (a restaurant in L.A.) The recipe for the vinaigrette will make more than is needed for the salad. The vinaigrette will keep for 3 days, refrigerated.

6 small  beets, trimmed
Salt
olive oil
2 TB. ground cumin
3 cloves garlic, chopped
Very small pinch cayenne pepper
Juice of 1 lemon, plus a squeeze, divided
8 very thin lemon slices
6 baby carrots
1 cup parsley, chopped
1/2 cup baby greens
1 small shallot, sliced thinly

Preheat oven to 400 degrees. Place beets in a shallow baking pan, with 1/4 cup water. Sprinkle 1/4 teaspoon salt and 2 TB. olive oil over the beets. Cover the pan with foil and roast in the oven for about 1 1/2 hours. Cool to room temperature, peel and quarter.

Meanwhile, make the dressing: Pound cumin and garlic to a paste. Add a pinch of salt, cayenne and juice of one lemon. When all the ingredients are incorporated and the salt is dissolved, drizzle in 1/4 cup of olive oil while stirring. Adjust to taste. Makes about 1/4 cup vinaigrette.

In a small pot of boiling salted water, blanch the lemon slices for 20 seconds, just to remove the tartness. Lift out with a slotted spoon and cool in ice water. Drain and set aside in a large bowl.

In the same pot of boiling water, add carrots and blanch 2 to 3 minutes, to bring out the vibrant color and soften just slightly. Remove and set aside to cool (do not shock in an ice bath). Add them to the bowl with the lemons.

To the bowl, add the lemon, parsley, greens, shallot and the remaining squeeze of lemon juice, tossing to combine. Add 2 teas. vinaigrette, or enough to lightly coat, and toss gently. Season to taste and divide among two plates. Separately, toss the beets with enough vinaigrette to coat, then divide the beets among the two plated salads. Serve immediately.