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

Preheat your grill to medium-high heat. Toss the baby sweet carrots in a bowl with olive oil, harissa paste, salt, and black pepper until evenly coated.

Prepare the Carrots

Place the carrots on the grill and cook for about 10-15 minutes, turning occasionally, until they are tender and have nice grill marks. Remove from the grill and set aside.

Grill the Carrots

In a small bowl, mix the ricotta cheese with a pinch of salt and pepper to taste. Set aside.

Prepare the Ricotta

Using a mandoline or a sharp knife, slice the Chioggia beet thinly. Heat a small amount of oil in a frying pan over medium heat and fry the beet slices until crispy. Remove and drain on paper towels, then season with salt.

Make Beet Chips

On a serving platter, arrange the grilled baby sweet carrots. Dollop the seasoned ricotta on top of the carrots. Garnish with fried Chioggia beet chips, shiso leaves, and pea tendrils.

grilled baby sweet carrots (gf)

Recipe information

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