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
Preheat the oven to 390 °F.
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.
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).
Remove the carrots and slice them thinly. Excellent served with fresh dill and horseradish e.g. on toasted sourdough bread with almond butter!
