Coffee-roasted carrots with honey beetroot and burrata

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian

Roasting carrots with whole coffee beans gives them a sweet, smoky flavour.

Elizabeth HaighBy Elizabeth Haigh
From Saturday Kitchen

For the coffee-roasted carrots

  • 12 large carrots, peeled
  • 1 tbsp olive oil
  • 1 thyme sprig
  • 1 rosemary sprig
  • 2 garlic cloves, peeled
  • 1 tsp salt
  • 250g/9oz whole roasted coffee beans (strong espresso or decaffeinated as preferred)
  • 50g/1¾oz unsalted butter

For the honey beetroot

  • 500g/1lb 2oz golden beetroot, peeled and cut into chunks
  • 100ml/3½fl oz runny honey
  • 2 garlic cloves, peeled
  • 1 thyme sprig
  • 1 rosemary sprig
  • 1 tsp sea salt

To serve

  • 1 litre/1¾ pints carrot juice
  • 150g/5½oz burrata, crumbled into large pieces
  • edible blue cornflowers or yellow tagette flowers, cleaned