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Roasted baby carrots, burrata, watercress, pistachio

Roasted baby carrots, burrata, watercress, pistachio

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.


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4 replies »

  1. 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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American cuisine, food, food photography, vegetarian, winter

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