Coffee-roasted carrots with honey beetroot and burrata


Roasting carrots with whole coffee beans gives them a sweet, smoky flavour that is absolutely delicious.


For the coffee-roasted carrots

For the honey beetroot

To serve

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