Roasted Carrot and Beet Salad with Feta, Pulled Parsley, and Cumin Vinaigrette

Feta is a cheese made from sheep's or cow's milk in brine. Vinaigrettes need to be balanced and should be prepared taking into account other components of the salad. If you are dressing with salted feta, reduce the salt content of the dressing.
Preheat the oven to 450°F.Bring a large pot of water to a strong boil, add 1/2 teaspoon of salt, then add the carrots. Blanch for 1 minute and transfer to a bowl of ice water to stop cooking. Once cool, remove and set aside.Put the beets in a large pot of cold water. Bring to a boil, add the remaining 1/2 teaspoon salt, and simmer until the beetroot is tender. Strain the beets and peel them using paper towels. Cooking is easier when they are still warm.Crumble the feta and set aside.Drizzle the carrots with 1/2 tablespoon of olive oil and place them on a half-sided baking sheet. Drizzle the beetroot with the remaining olive oil and place on the other half of the baking sheet. Bake for 15 minutes.Remove the beets and carrots from the oven and place them in separate bowls. Add 1 tablespoon of vinaigrette and 1/2 cup of parsley to the beets and toss to combine. Add 1 tablespoon of vinaigrette, remaining parsley and feta to the carrots and toss to combine. Spread the carrots evenly over 6 plates. Then spread the beets evenly on the plates and gently mix with the carrots. Drizzle the vinaigrette a little more.