Rainbow Carrots with Balsamic and Thyme on Baked Ricotta

rainbow carrots on baked ricotta I don’t know why carrots are so underrated I think we take them for granted, they’re the base for soups and stews, juices and even baked goods like cakes and muffins. You can boil them or eat them raw plus they have plenty of health benefits.

Taking center stage in this recipe are those beautiful rainbow colored carrots, the colors are so vibrant with their trio of purple, white and orange and I love the look of the longer, thinner bunches.

balsamic and thyme carrots

I like to roast them with olive oil and generous amounts of thyme, the flavors all meld together as they caramelize in the oven.

To finish them off a splash of rich balsamic glaze takes them to another level.

balsamic and thyme carrots on ricotta You could stop right there and honestly you would be totally satisfied, but we’re going one step further and placing them on top of a gratin filled with savory, garlicky, cheesy baked ricotta

rainbow carrots on baked ricotta

Oh my, the humble carrot never looked and tasted so good!

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5.0 from 2 reviews
Rainbow Carrots with Balsamic and Thyme on Baked Ricotta
 
Author:
Ingredients
  • 1 bunch of rainbow carrots, around eight, go for the thinner longer bunches
  • thyme, fresh or dried
  • 1½ cups ricotta (drained of liquid)
  • 1 egg
  • ½ cup of grated romano cheese (or parmesan)
  • 1 garlic clove, minced, smashed or grated
  • salt and pepper to taste
  • olive oil
  • balsamic glaze (store bought)
Instructions
  1. Pre-heat oven to 400 degrees
  2. In a rimmed baking sheet add carrots, toss and drizzle with olive oil, salt, pepper and a generous amount of thyme, fresh or dried.
  3. Roast til tender with still a little bite, not mushy.
  4. Remove and drizzle with balsamic glaze while still warm, set aside.
  5. Lower oven temp to 375 degrees.
  6. Olive oil a low profile baking dish something that will showcase the length of the carrots, I used a gratin dish.
  7. In a small bowl add the ricotta, garlic, egg, grated cheese, salt and pepper, mixing well by hand incorporating everything.
  8. Spread ricotta mixture onto your oiled gratin dish then bake for around 20 minutes until you see a light golden brown all around.
  9. Place cooked carrots on top adding a little more olive oil and balsamic glaze before serving.

 

Signature

Summer Carrot Ribbon Salad

summer carrot ribbon salad

Thin ribbons of rainbow colored carrots are the star in this salad, they add crunch and beautiful vibrant colors of purple, yellow and orange. This salad is perfect for a hot summer day, it’s garden fresh, healthy and light.

carrot ribbon salad ingredients

This is a different version of a rainbow carrot ribbon salad I made a couple of years ago, here.

This time I added crunchy radishes, Persian cucumber ribbons, red onion, yellow and red pepper strips, arugula, a handful of toasted hazelnuts, and for a little heat, thin slices of jalapeno.

carrot ribbon salad ingredientssummer carrot ribbon salad

I like to keep the dressing nice and light by either using a simple vinaigrette or one of my favorites, olive oil and fresh lemon juice whisked together with a little parmesan cheese or another favorite of mine I’ll post in the recipe section.

summer carrot ribbon salad

For a fabulous light summer meal add some grilled shrimp or fish on the side, then you won’t feel guilty about a nice sweet dessert!

5.0 from 1 reviews
Summer Carrot Ribbon Salad
 
A colorful,crunchy, light and healthy summer salad using the freshest produce of the season!
Author:
Ingredients
  • 1 bunch of rainbow carrots, made into thin ribbons using a vegetable peeler
  • ½ red onion, sliced into strips
  • 1 yellow and red pepper cut into strips
  • 2 or 3 Persian cucumbers, made into ribbons using a vegetable peeler
  • 8 radishes, sliced thin
  • a large handful of arugula or fresh spinach
  • 1 small jalapeno, thinly sliced ( optional)
  • a small handful of toasted hazelnuts, slightly crushed
  • CREAMY LEMON PARMESAN DRESSING
  • 3 heaping tablespoons of good mayonnaise
  • 3 tablespoons of lemon juice
  • 3 tablespoons of olive oil
  • 2 tablespoons of grated parmesan
  • a pinch of salt and cracked pepper
  • Whisk everything together, taste for seasoning.
Instructions
  1. Gently toss all salad ingredients into a bowl, place on a nice platter, then drizzle dressing over the top when ready to eat.
  2. LIGHTER LEMON PARMESAN DRESSING
  3. All ingredients as in the creamy version, minus the mayonnaise, whisk together and drizzle on top os salad ingredients.

 

 

Signature

Rainbow Carrot Ribbon Salad

rainbow carrot saladI couldn’t resist these beautiful rainbow carrots the other day while I was shopping, I quickly stuck them into my cart not knowing what I was going to make with them, but I was inspired by their vibrant colors!
raw rainbow carrots Just look at these beauties! The colors are amazing, deep purple, yellow, red, white, peach and of course orange. I decided to make a salad, shaving the carrots into ribbons using my vegetable peeler so I could showcase all the gorgeous colors inside.

rainbow carrotsAs I was shaving them their deep rich colors were even more pronounced, my favorite was the purple with the yellow center.
shredded carrot ribbons Surprisingly their flavor isn’t all that much different, some of the carrots might taste slightly sweeter than the others but you sure can’t beat the visual! Imagine this on a large platter as a side dish. I served it with grilled salmon, a beautiful healthy meal that needed nothing else!

rainbow carrot ribbonsWorks of art for under five dollars, your guests will be impressed, it’s turns the humble carrot into a very sophisticated dish!
carrot salad Of course I had to make my salad Italian style with ribbons of Parmigiano Reggiano tossed inside, I also added arugula which balanced the sweetness of the carrots perfectly.

rainbow carrot saladFresh basil, parsley and slivers of red onion added and tossed with my homemade vinaigrette, I’m telling you there wasn’t one ribbon left on the platter!
carrot salad Don’t pass these babies up!

Rainbow Carrot Ribbon Salad
 
Ingredients
  • I'm listing the ingredients, the amounts are to taste. Taste as you go!
  • rainbow carrot ribbons
  • baby arugula
  • Parmigiano Reggiano ribbons
  • slivered red onion
  • fresh parsley
  • fresh basil
  • toasted pine nuts, optional
  • salt and pepper to taste
  • light vinaigrette, recipe below
Instructions
  1. Use a large bowl to toss and coat every thing completely then place your salad on a platter.
  2. VINAIGRETTE RECIPE
  3. 3 parts good olive oil to 1 part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together.
Signature