We all know how healthy carrots are, but don’t you also find it very hard to incorporate carrots into a meal?
Carrots are full of secondary plant substances which can support your body in fighting inflammation and cancer cells. Beta-carotene is also important for skin and eyes.
This dish can be combined with all kind of side dishes, such as mashed potatoes or noodles, as well as quinoa or buckwheat. I decided to go with pulled soy ‘pork’ which I got from the grocery store and it adds a good amount of protein to the dish.
For 2 portions you need:
- 1kg carrots (I used different coloured carrots)
- 2 oranges
- 6-8 sticks thyme
- 2 garlic cloves
- 4 tbs olive oil
- red pepper and salt
- 2-3 onions
For the salad you need:
- 60g ginger
- 2 tbs sesame oil
- 4 tbs lemon juice
- 1-2 tbs agave nectar
- ground pepper
- 120g pre mixed salad
First of all peel the carrots, leave the smaller ones and halve the bigger ones. Roll the oranges and squeeze out the juice. Measure 100ml of the juice and keep on the side.
Clean the thyme and peel the garlic. Blend the rest of the orange juice with garlic, olive oil and add half of the thyme. Taste with red pepper and salt and stir well.
Peel the onions and cut into thin stripes, mix in a large bowl with carrots and the orange-oil mixture and let infuse for about 30 minutes.
Pre heat your oven to 180 degrees Celsius. Spread the infused carrots and onions over a baking sheet on a baking tray and bake for about 25 minutes.
Peel and grate the ginger, then squeeze out the juice by using your hands. Combine the sesame oil with ginger juice, lemon juice and agave nectar. Taste with salt and pepper. Wash and dry the salad.
Right before serving combine salad with dressing and top with carrots and onions. Sprinkle with the left 100ml orange juice and garnish with fresh thyme.
One portion of this salad is loaded with fiber and nutrients: 613kcal, 82g carbohydrates, 11g protein, 30g sugar, 27g fat, 12g fiber and 160% of the daily recommended dose of calcium.