{"id":59740,"date":"2015-03-18T04:00:59","date_gmt":"2015-03-18T03:00:59","guid":{"rendered":"https:\/\/ellerepublic.de\/bunte-karotten-mit-cara-cara-orangen\/"},"modified":"2020-05-30T20:38:59","modified_gmt":"2020-05-30T18:38:59","slug":"carrot-ribbon-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/carrot-ribbon-salad\/","title":{"rendered":"Carrot Ribbon Salad with Cara Cara Oranges"},"content":{"rendered":"

A salad is the perfect way to showcase heirloom carrots in all their beauty. They come in an amazing array of colors — deep purple, yellow, red, white, peach and of course orange. I couldn’t resist when I saw the beautiful rainbow of carrots at the farmers market. Shaving them into paper-thin ribbons is a great way to showcase their gorgeous colors. They make a stunning salad — just look at these beauties!<\/p>\n

\"Historische<\/a> Heirloom Carrotstion]
\nPlus they taste awesome. Heirloom carrots are mild, sweet and astoundingly flavorful. I\u2019m convinced there\u2019s less of that \u201ccarroty\u201d taste. Which is fabulous news for those of us who aren’t really into carrots. You know, those of us who only eat them because we know how good they are for us.<\/p>\n

I grew up being told how important it was to eat raw carrots, what seemed like, every day — yes, thanks to their crazy high beta-carotene content (vitamin A) \u2013 something that is very important for eye health — especially for kids, like I was, who love to read until all hours of the night, in the dark.<\/p>\n

To get the most of their vitamin content, keep in mind when preparing your carrots, whether for cooking them or eating them raw, don\u2019t peel the skin. Just like a number of vegetables, a lot of the nutritional value is just below the skin, so instead of peeling, choose organic and just give the skin a good scrub or using a paring knife to lightly scratch away the surface.<\/p>\n

\"Carrot<\/a><\/p>\n

I paired these beautiful carrots with Cara Cara oranges<\/a>, since not only do they have a gorgeous ruby color, but they are fleshy and sweeter than most oranges (comparable to tangerines), completely seedless, and really juicy. You\u2019ll find them available at the market from December to April.<\/p>\n

This super simple and delicious salad is really quick to prepare and pairs beautifully with grilled fish or couscous. If you don’t have multi-hued carrots on hand, orange carrots will also do the trick!<\/p>\n

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\"Carrot<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Heirloom Carrot Salad with Cara Cara Oranges<\/h2>
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