Description

Rustic and elegant, this dish features roasted baby carrots and beets layered over a creamy whipped ricotta base, finished with herb-infused olive oil, lemon zest, and flaky sea salt. It’s perfect as a vibrant side dish or a light vegetarian entrée.

Ingredients

Units Scale

1 bunch baby carrots, peeled (tops trimmed, but left on)
2 medium beets, peeled and sliced
2 tbsp olive oil
Salt and black pepper to taste
1/2 tsp ground cumin
1/2 tsp smoked paprika
1 sprig rosemary
1 cup ricotta cheese
1 tbsp lemon juice
1 tbsp honey
1 tsp lemon zest
Flaky sea salt, for finishing

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Instructions

Preheat oven to 425°F (220°C).
Toss carrots and beet slices with olive oil, cumin, paprika, salt, and pepper. Arrange on a baking sheet with rosemary sprig.
Roast for 25–30 minutes, flipping halfway through, until vegetables are tender and caramelized.
In a bowl, combine ricotta with lemon juice, lemon zest, honey, and a pinch of salt. Mix until smooth and creamy.
Spread whipped ricotta over a serving plate or platter.
Top with the roasted carrots and beets.
Drizzle with olive oil, sprinkle with flaky sea salt, and garnish with fresh rosemary or thyme if desired.
Serve warm or at room temperature.

Notes

Use rainbow carrots or golden beets for a more colorful presentation.
Make the whipped ricotta ahead of time and refrigerate until ready to serve.
Try adding a sprinkle of toasted nuts or seeds for crunch.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 9g
Sodium: 280mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 4g
Protein: 6g
Cholesterol: 20mg