toast cumin seeds; grind

whisk cumin, lemon juice, vinegar, dijon in med bowl. Gradually whisk in 1/4 c oil, then mint. Season with s&p

cook carrots in large pot of boiling water for 1 minute; use slotted spoon and transfer to bowl. Add beets to water cook till tender about 20 min or so. Drain. Cool at room temp 15 min. Peel and trim beets; halve lengthwise. (Can prepare up to here ahead). Whisk before using.

Preheat oven to 450. Season carrots, toss with 1 tbs oil. Put on half of baking sheet, single layer. Place beets in same bowl and toss with oil. Arrange opposite carrots. Roast, turning once till slightly charred and just tender, turning once about 15 min.

Place carrots, 1/2 cup parsley and feta in bowl; drizzle 1/4 cup vinaigrette over and toss. Arrange carrot mixture on small platter. Place beets in another med bowl. Add 2 tbs vinaigrette, toss. Tuck beets in among carrots. Sprinkle remaining parsley over them and drizzle with more vinaigrette, if desired.