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

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.