Charred Beet and Carrot Salad with Lemon Yoghurt Vinaigrette

2 bunches medium sized beets
8 medium sized carrots
4 lemons
1 large bunch thyme, picked from the stems
Assorted salad greens
3 bay leaves
Extra Virgin Olive Oil
8 oz Greek Yoghurt
1 Tbs. toasted cumin seeds, ground
Kosher Salt
Honey
Black Pepper
Red Wine Vinegar

Start by removing the greens from the beets. Give these a rinse along with the rest of your salad greens. Place them on a clean kitchen towel to dry.

Peel the carrots and cut into thirds. Cut each length either in half or into thirds again lengthwise, so that you create roughly 1/4" thick planks. Toss these in a bowl with the juice of one lemon, a splash of olive oil, a pinch of salt, and a drizzle of honey. Allow to marinate while you cook the beet... then drain and dry.

Place beets in a medium sized pot; add water to cover, plus a healthy splash of red wine vinegar, a few whole black pepper corns, the bay leaves, and 1/3 of the thyme. Salt the water as you would to cook pasta. Bring to a simmer and cooked until the beets can easily be pierced with a knife but are not mushy. Drain in a colander. When cool, cut off the root end and slice the beet in half and then again into fork friendly half moons.

(You can reserve the beet cooking liquid and it makes a great addition to soups)

For the vinaigrette, place the yoghurt in a bowl with a pinch of salt, a few twists of pepper, and pinch of ground cumin. Grated the zest of 2 lemons into the yoghurt and add the juice of one. Thin to a runny consistency with olive oil and a splash of water. Check the seasoning. If it lacks a little punch then add more lemon juice. If you want more cumin or salt to it then add them and taste again.

Heat a large cast iron or other heavy bottomed saute pan over medium high heat. Add a splash of oil and toss in the beets, remembering not to overcrowd the pan as we want the beets to char and crisp up rather than steam. * This will smoke up your house... so if you are not comfortable cooking with the windows open and the smoke detectors disabled, I suggest cooking the vegetables on a foil lined cookie tray under the broil... and as close to the flame/filament as possible.* Allow the vegetables to develop a nice char... they should smell sweet and lead you to believe that they are burning. Don't worry. Just taste the first batch and figure out a balance of char that appeals to your palate.

Cook beets in batches. Repeat this process with the carrots. Toss cooked vegetables together in a bowl with the remainder of the thyme, a few twists of black pepper, and salt. Assemble a base of greens on the plate, top with your charred vegetables and drizzle the lemon yoghurt over the top.

Enjoy!