Exploits of a Vegan Wannabe

A week ago while filming our most exciting, first ever casting video for the Travel Channel we went to a local boutique produce store. Whenever I am looking for the unique…the best of the best, I go to this store.

While there we found maroon carrots. I had never seen a maroon carrot and I fell in love instantly.
They are as deep purple as an eggplant, yet their insides are bright orange. Once sliced they look like edible poker chips. They taste like a carrot on Xanax…they are softer and much more rounded in flavor when enjoyed raw. According to CarrotMuseum.com,”The first cultivated carrots exhibited purple or yellow roots. Carrot cultivation spread to Spain in the 1100’s via the Middle East and North Africa. In Europe, genetic improvement led to a wide variety of cultivars. White and orange-coloured carrots were first described in Western Europe in the early 1600’s (Banga 1963).”

I feel like the purple carrot has been waiting for us to acknowledge its beauty and original place in our carrot devouring history.

I paired the maroon carrots with raw golden beets for the most visually stunning salad I have ever seen. I doused it with an oil free bottled dressing to create an easy and vibrant side dish.

Ingredients

~Thinly sliced Golden beets

~Thinly sliced maroon carrots

~Dressing of choice

Make It Happen

Toss to coat, chill and enjoy.

Sometimes….really most times, the natural beauty of things grown in the ground do not need to be elevated or disguised…just honored and enjoyed.

Have a delicious day.

Tags: carrot salad, compassionate eating, going veg, maroon carrots, plant based diet, plant strong, vegan experience, vegan wannabe