Grapeseed or olive oil, for deep-frying
1 head garlic, cloves separated, peeled and thinly sliced
12 beets of similar size
12 large carrots
1/2 cup olive oil
1/4 cup red wine vinegar
2 bay leaves
Grapeseed oil, for oiling
Cracked black pepper
Good-quality olive oil, for finishing
2 tablespoons chopped fresh thyme
If you don¿t have a large griddle, you can also roast the beets and carrots in the oven at 425 degrees F for about 40 minutes, turning once halfway through the cooking process.
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