Roasted Baby Carrots, Burrata, Watercress, Pistachio
This combination is fantastic with beets or parsnips instead of or in addition to the carrots. I love the contrast of sweet (from the carrots) and sharp (from the watercress) against the creaminess of the burrata. A simple lemon vinaigrette (1 tablespoon Meyer lemon juice, 3 tablespoons extra-virgin olive oil, a pinch of sea salt and black pepper) rounds things out.
This dish looks both beautiful and delicious! I love your blend of ingredients – I wouldn’t have thought to put them all together – thanks for sharing!
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My pleasure.
Thanks for commenting.
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Gorgeous photos! A humble carrot is transformed into an object of admiration
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Thanks, Galina. 🙂
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