Flowers carrot salad

Ingredients for 6 servings:

• 1 kg carrot(s) (organic quality)
• 1 large orange(s) (blood orange, juice)
• 2 lemons (the juice)
• 2 tbsp honey
• 2 tbsp rapeseed oil

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Total time approx. 50 minutes

healthy raw food – wonderfully fruity, fresh and juicy

Peel and wash the carrots and finely grate them in a food processor. Juice the (blood) orange and both lemons, mix the juice well with 2 tablespoons of rapeseed oil or another neutral-tasting oil and 2 tablespoons of honey in a small shaker. Season to taste and add another tablespoon of honey if desired. Since oranges and lemons always release different amounts of juice, you’ll have to experiment a bit with the flavor. It should be round and sweet, and the acidity of the citrus fruit shouldn’t be overpowering. Place the carrots in a glass bowl (plastic would discolor). Pour the vinaigrette over the carrots and mix everything thoroughly, ensuring all the grated carrots are surrounded by the liquid. Let the carrot salad sit for about 20 minutes. Stir thoroughly again before serving. Tip: Carrots have a high beta-carotene content. This is the precursor to vital vitamin A, which protects against damage caused by free radicals, i.e., cell-damaging substances, in the body. The body partially converts beta-carotene into vitamin A. Anyone who wants to benefit from the vitamin content of carrots must always eat them with some fat. Only butter, oil, or cream allows the body to absorb the fat-soluble provitamin A. Oil is the optimal option for this healthy and delicious raw vegetable salad.