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Peel and cut the carrots into ½ inch pieces, toss with the olive oil, spices, and some salt and roast in a 400-degree oven until tender, about 15 minutes.
Mix together herbs in a bowl with the red onion and toss with blood orange oil and 12 Year white balsamic. Season with Pyramid Flake salt.
When the carrots are finished, place equal amount of cheese in the bottom of 6 dishes, top with the carrots and herb salad.
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