Versatile Carrots

Make a Tasty and Healthy Salad




Carrots prefer to grow in the colder months of spring and fall, but can be found most of the year at the market. This bright root vegetable comes in a variety of colors and can be eaten raw, roasted, steamed, juiced, pureed, pickled or any other way you discover. They are overflowing with vitamin A for healthy eyes and immune system and potassium for muscle strength. “Carrots pair very well with sweet, spicy and herbaceous flavors,” says Lauren Woodbridge, a member of the Illinois Farmers Market Association’s Board of Directors and co-owner of The Kitchen Sink (TheKitchenSinkChicago.com), a bagel company specializing in organic, local bagels sold at Chicago farmers’ markets.

 

Shaved Carrot Salad

Prep time: 10 minutes

Total Time: 1 hour 

Yields: 4 servings

5 large carrots, peeled and rinsed

3 cloves of garlic for recipe from 1 head roasted garlic (total)

¼ tsp ginger, grated

1 Tbsp apple cider vinegar

¼ cup olive oil

1 tsp maple syrup

⅛ tsp nutmeg

¼ tsp salt

¼ tsp black pepper

1 Tbsp green onion, chopped

1 Tbsp dill, chopped

To roast garlic, heat oven to 375° F.

Cut off the top of a head of garlic and drizzle with oil and a sprinkle of salt. Roast for about 30-45 minutes. Set aside or place in the refrigerator to cool.

Once cool, remove the cloves needed. Save the extra for up to three days to use for other recipes.

Make the vinaigrette in a small bowl by whisking together ginger, vinegar, oil, maple syrup, nutmeg, salt and pepper.

Peel and rinse the carrots. Slice them in sheets with a vegetable peeler into a mixing bowl. Drizzle about 2 tablespoons of the vinaigrette over the top and toss with tongs. Any extra can be saved for 3 to 5 days in the refrigerator.

Finish with dill and green onion. Tarragon is also a great herb for this recipe.

 

The Illinois Farmers Market Association (ILFMA) supports local food and food systems by giving Illinois farmers’ markets and producers access to resources, education and connections in order to grow healthier and economically vibrant communities. For more information, visit ilfma.org.

 

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Versatile Carrots

This bright root vegetable comes in a variety of colors and can be eaten raw, roasted, steamed, juiced, pureed, pickled or any other way you discover.