Roasted Carrots with Raspberries, Beet Cream, Chili Oil + Cacao Nibs

Name: Roasted Carrots with Raspberries, Beet Cream, Chili Oil + Cacao Nibs
Ingredients: 2 sprigs mint, leaves picked; 1 tsp chili flakes; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 3 lb [1.4 kg] carrots, washed and cut in half or left whole if small; 5 sprigs parsley, leaves picked; ¼ cup [30 g] cacao nibs; 6 oz [170 g] raspberries; ½ cup [120 ml] neutral oil; Zest of 1 orange; 1 cup [240 g] sour cream; Olive oil; 1 small beet (3 oz [85 g])

Preparation info

Difficulty
Easy

Appears in

Pulp

By Abra Berens

Published 2023

About

I don’t tend to repeat. I rarely watch movies or read books a second time, and I’m not sure I’ve ever made a menu the same a second time. This is one of the few dishes that has been featured on repeat at the farm dinners I host. It is visually stunning and a surprising combination of flavors.

Ingredients

1 small beet (3 oz [85 g])
Olive oil
1

Side dish
Dinner
Gluten-free
Vegetarian

Method

Preheat the oven to 400°F [200°C].

Wrap the beet in aluminum foil with a few drops of water and bake until completely tender, about 20 minutes