Summary

Ingredients

• 1 kg carrot (s), (organic quality)

For the vinaigrette:

• 1 large orange (blood orange, the juice it)
• 2 lemon (s), (the juice it)
• 2 tablespoon honey
• 2 tablespoon rapeseed oil

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Instructions

1. Clean and wash the carrots and grate finely in the machine.
2. Squeeze the (blood) orange and the two lemons, mix the juice well with 2 tablespoons of rapeseed oil or another tasteless oil and 2 tablespoons of honey in a small shaker. Season to taste and, depending on your personal taste, add another tablespoon of honey. Since oranges and lemons always give different amounts of juice, you have to feel a little bit about the taste. It should be `round` and sweet and the acidity of the citrus fruits should not be dominant.
3. Put the carrots in a glass bowl (plastic would discolour).
4. Pour the vinaigrette over the carrots and mix everything together carefully so that all of the grated carrots are surrounded by the liquid. Let the carrot salad steep for about 20 minutes.
5. Stir carefully again before serving.
6. Tip:
7. Carrots are high in beta-carotene. This is the preliminary stage of the vital vitamin A, which protects against damage from free radicals in the body, i.e. substances that damage cells. The body partially converts beta-carotene into vitamin A. If you want to benefit from the vitamin content of carrots, you always have to eat the carrots with a little fat. Because only butter, oil or cream give the body the opportunity to absorb the fat-soluble provitamin A.
8. Oil is the ideal variant for this healthy and delicious raw vegetable salad.