Beetroot marinated carrots

Ingredients

4-6 equally sized carrots (approx 1 lb)
1 tsp canola oil
½ cup Falksalt course salt for the grinder

Marinade
1/3 cup water
2 tbsp coconut sugar
2 tbsp apple cider vinegar
1 small beetroot

Serve with
Fresh dill
Cold pressed canola oil – ideally citrus infused
Fresh horseradish
Falksalt Himalayan salt flakes
Almond butter
Sourdough bread

Directions

1

Preheat the oven to 390 °F.

2

Scrub the carrots, brush with oil. Place them on a bed of salt flakes, in an oven-proof dish. Bake in the oven for 30-40 minutes, until the carrots have softened but still have a firm center. Brush away the salt and let the carrots cool before carefully removing the skin.

3

Bring all ingredients, except beetroot, to the boil. Allow to cool. Peel and shred the beetroot; add to the marinade. Pour the carrots and marinade into a suitably durable plastic bag. Refrigerate. Leave in fridge at least 4 hours or overnight; ideally, turn half way through (no need in middle of night).

4

Remove the carrots and slice them thinly. Excellent served with fresh dill and horseradish e.g. on toasted sourdough bread with almond butter!

Other Recipes