Grilled Carrots with Beet Ricotta, Apricots, Almonds and Basil


This dish came about because I really love pink food. I think it is both beautiful and hilarious to make food reminiscent of pepto bismol. And building from that I wanted more purples (basil and carrots) and oranges (apricots and carrots) and then apricots and almonds just go so well together. Voila a dish is born!

  • 1 bu carrots, various colors
  • 1 beet, roasted
  • 8oz ricotta
  • 6 apricots, cut into 1/4’s
  • 1 bu basil, purple is the most dramatic
  • ¼ C almonds, toasted
  1. In a food processor, blend the cooked beet and ricotta until smooth. The more beet added the darker the color will be
  2. Cut the carrots into large but uniformly sized pieces
  3. Toss with olive oil, salt and pepper and grill till charred on the outside and mostly tender
  4. While they are on the grill combine the apricots, torn basil, toasted almonds with olive oil salt and pepper
  5. Taste and if it tastes flat, add a drop or two of sherry vinegar or lemon juice
  6. On a large white plate, shmear the magenta ricotta
  7. Pile the carrots slightly offset from the cheese
  8. Scatter the apricot salad and then drizzle the whole thing with the best olive oil you can find