Carrot Lox by @fitgreenmind

1h
Easy

4 servings

🥕

300 g

Carrots

🫒

37 ml

Oil

🧂

3 g

Salt

🛢️

2 tbsp

Oil

🍋

30 ml

Lemon Juice

🍶

30 ml

White Wine Vinegar

🧂

Salt

🌶️

2 g

Smoked Paprika

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper.

    🍪baking sheet
    📜parchment paper

  2. Step 2/9

    Place the 3 washed carrots on the lined baking sheet and drizzle with about 1/2 tablespoon oil.

    carrots
    oil
    🍪baking sheet
    📜parchment paper
    🥄measuring spoons

  3. Step 3/9

    Season the carrots with a pinch of salt and turn them to coat evenly.

    carrots
    salt
    🍪baking sheet

  4. Step 4/9

    Bake the carrots at 180°C / 350°F for 45 minutes until very tender and lightly caramelized.

    carrots
    🍪baking sheet

  5. Step 5/9

    Let the baked carrots cool until safe to handle, then optionally remove their skins.

    carrots
    🥔vegetable peeler

  6. Step 6/9

    Slice the cooled carrots into long, thin lox-like strips.

    carrots
    🔪knife
    🪵cutting board

  7. Step 7/9

    Add the remaining 2 tablespoons oil, lemon juice, white wine vinegar, smoked paprika, and remaining salt to a mixing bowl.

    oil
    lemon juice
    white wine vinegar
    smoked paprika
    salt
    🥣mixing bowl
    🥄measuring spoons
    🍋citrus juicer

  8. Step 8/9

    Add the carrot slices to the marinade and gently stir until every slice is coated.

    carrots
    oil
    lemon juice
    white wine vinegar
    smoked paprika
    salt
    🥣mixing bowl
    🥄spoon

  9. Step 9/9

    Transfer the carrot lox to an airtight container and refrigerate for at least 2 hours or overnight.

    carrots
    🫙airtight container

Composition

Ingredients

Types

Vegetables, Fats and Oils, Herbs and Spices, Fruits, Condiments

Ingredients

Carrots, Oil, Salt, Lemon juice, White wine vinegar, Smoked paprika

Allergens

Sulfites

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Soy-Free

Calories

92 kcal

Macro nutrients

Protein: 0.9g, Carbohydrates: 8.3g, Dietary Fiber: 2.5g, Sugars: 4.1g, Fat: 6.4g, Saturated Fat: 0.9g

Nutritional Information

Minerals

Potassium: 260mg, Sodium: 295mg, Calcium: 32mg, Iron: 0.5mg

Vitamins

Vitamin A: 625µg RAE, Vitamin C: 12mg, Vitamin K: 9µg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

baking sheet, parchment paper, vegetable peeler, knife, cutting board, mixing bowl, measuring spoons, citrus juicer, spoon, airtight container

Appliances

oven, refrigerator

Type

Type

Type Of Dish

Starter, Side Dish, Sandwich Filling

Occasions

Breakfast, Brunch, Appetizer, Party

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Modern Vegan, European

Geographic

to inform

Various

Aspect

Texture

Tender, Silky, Chewy, Juicy

Flavors

Smoky, Tangy, Salty, Savory, Slightly Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave out longer than 2 hours,Keep away from direct sunlight and heat), fridge : 3-4 days (Store in a clean airtight container,Keep refrigerated at or below 4°C / 40°F,Keep the carrot slices covered by the marinade when possible), freezer : 1 month (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator,Texture may become softer after thawing)