Roasted Carrot and Beet Salad With a Lemon Confit Dressing [Vegan]

• 4 medium carrots, peeled and roughly chopped
• 4 medium red beets, tops trimmed and chopped to the same size as the carrots
• 1 head garlic, cloves removed from peel
• 1 tablespoon extra virgin olive oil, or other oil for roasting
• 1/4 teaspoon salt
• Freshly cracked black pepper, to taste
• 1 large pita bread, toasted and chopped into small pieces (substitute with 2 cups cooked chickpeas)
• Lemon confit, for the top of the salad
• Flat-leaf parsley, for the top of the salad
• 1/3 cup extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 roasted red pepper, diced
• 1 preserved lemon, diced
• 2 tablespoons flat leaf parsley, chopped fine
• 1/2 head of roasted garlic cloves, mashed
• 1/2 tablespoon sweet paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• Freshly cracked black pepper, to taste

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