House made ricotta, harissa oil, fried chioggia beet chips, garden shiso & pea tendrils.

Preheat the oven to 375°F (190°C). Thinly slice the Chioggia beets using a mandoline or sharp knife. Toss the slices in olive oil, salt, and black pepper. Spread them out on a parchment-lined baking sheet. Bake for 15-20 minutes or until crispy, flipping halfway through. Let cool.

Prepare the Chioggia Beet Chips

Preheat the grill to medium heat. Toss the baby sweet carrots in olive oil, salt, and black pepper. Place them on the grill and cook for about 8-10 minutes, turning occasionally, until tender and slightly charred.

Grill the Baby Carrots

In a small bowl, mix the harissa oil with a tablespoon of olive oil to thin it out if desired. Adjust the seasoning with salt and pepper.

Prepare the Harissa Oil

On a serving platter, arrange the grilled baby carrots. Dollop the house made ricotta on top, drizzle with harissa oil, and garnish with crispy Chioggia beet chips, garden shiso leaves, and pea tendrils.

grilled baby sweet carrots

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!