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" Ingredients \u2022 3 medium golden beets (about 12 oz.), stems trimmed \u2022 3 medium red beets (about 12 oz.), stems trimmed \u2022 1 large shallot, sliced into very thin rings (about ? cup) \u2022 2 tbsp. sherry vinegar \u2022 2 tsp. pomegranate molasses \u2022 2 tsp. rose water \u2022 Kosher salt and pepper \u2022 4 tbsp. extra-virgin olive oil \u2022 4 medium carrots (about \u00BD lb.), halved lengthwise, roll-cut into odd-shaped, bite-size pieces \u2022 2 tbsp. honey \u2022 2 tbsp. champagne vinegar \u2022 1 tbsp. chopped lemon thyme \u2022 \u00BD preserved lemon, minced \u2022 \u00BC tsp. coarse sea salt \u2022 3 tbsp. dukkah (an Egyptian nut-and-spice blend)*  Directions Put the golden beets into a large saucepan and the red beets into another. To each, add cold water to cover beets by about 3 inches and 1 teaspoon salt. Bring to a simmer and boil until tender, 45 minutes to 1 hour. Drain, peel and cut into wedges. Place in two medium bowls, keeping red and golden beets separate. To each, add half of the sliced shallot, 1 tablespoon sherry vinegar, 1 teaspoon pomegranate molasses, 1 teaspoon rose water, \u00BD teaspoon salt, ? teaspoon pepper. Set aside for 15 minutes; add 1 tablespoon olive oil to each.  Combine carrots and \u00BD teaspoon salt in a large saucepan, add cold water to cover, bring to a boil and cook until crisp-tender, about 10 minutes. Shock in ice water; drain and transfer to a bowl. In a small saucepan, bring the honey and champagne vinegar to a boil. Simmer 30 seconds; pour over the carrots. Toss with the chopped lemon thyme.  To serve, evenly distribute the beets over the bottom of a serving platter. Drizzle with the marinade from both bowls. Scatter carrots over the beets. Sprinkle with chopped preserved lemon; dust with dukkah. Finish with 2 tablespoons olive oil and sea salt. Serves 6.  *Available at specialty stores or online from SpiceBazaar.com. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2076/beets-marinated-in-rose-water-sweet-sour-carrots-recipe-a-58635/>