Tony’s Take on Roasted Rainbow Carrots at Grand Finale

Ingredients

• 1 lb rainbow carrots, scrubbed and tops trimmed to 1 inch
• 2 tbsp extra virgin olive oil
• 1 cup whole milk ricotta cheese
• 1 small red beet, roasted and peeled
• 1 tsp honey
• 1/2 tsp lemon zest
• 1/2 cup walnut halves
• 1 tbsp maple syrup
• 1/4 tsp cayenne pepper
• 2 tbsp everything bagel spice (sesame seeds, poppy seeds, dried onion, dried garlic)
• 2 tbsp balsamic glaze
• 2 tsp Salted Perfection Tuscan Red Blend Garnishing Salt

Instructions

1. Preheat your oven to 400°F. The high heat is essential for roasting the carrots quickly enough to caramelize the exterior without turning the centers into mush.
2. Toss the rainbow carrots with olive oil and a pinch of standard kosher salt. Spread them on a parchment-lined sheet pan in a single layer. Roast for 20-25 minutes until tender and charred in spots.
3. While the carrots are cooking, prepare the spiced walnuts. In a small skillet over medium heat, toss the walnuts with maple syrup and cayenne pepper. Stir constantly for 3-5 minutes until the syrup crystallizes and coats the nuts. Remove from heat and let them cool on parchment paper so they stay crunchy.
4. For the beet whipped ricotta, place the roasted beet, ricotta, honey, and lemon zest into a food processor. Process until the mixture is completely smooth and a vibrant magenta color. The honey helps bridge the gap between the savory cheese and the earthy beet.
5. To plate, spread a generous layer of the beet ricotta across the bottom of a serving platter using the back of a spoon to create a well.
6. Arrange the warm roasted carrots over the ricotta base.
7. Sprinkle the everything bagel spice and the spiced walnuts over the carrots.
8. Drizzle the entire dish with balsamic glaze for a hit of acidity.
9. Finish the dish by scattering 2 teaspoons of Salted Perfection Tuscan Red Blend Garnishing Salt over the top to enhance the herbal notes and provide a clean, salty finish. DUNZO!