The carrot actually is one of the oldest vegetables we know, did you know that? But we merely know it in its orange glory. But the original carrot, which has been farmed back in the Stone Age for the first time was actually red, violet or black. The orange color was created through crossbreeding the dark carrot with a yellow Dutch carrot.

Dark plum on the outside and bright orange on the inside – The carrot “Purple Haze” really is this colorful as the result of a reversed crossbreeding with the original carrot. It actually has its origins in Asia, where it is appreciated for its great nutritional value. In comparison to our widely known carrots, the original carrot has a much higher percentage of Vitamin C, Vitamin B1 and carotenoids, especially beta-carotenes. The violet color of the “Purple Haze” is a result of so called anthocyanins. It has benefits similar to the carotenoid and acts as a natural oxidation protection of the human somatic cells.

And with the aid of this little Superfood I created a salad for you. The carrot tastes sweeter and a tad more “carrot-y” than your usual orange carrot. To exploit the whole flavor I opted for more neutral ingredients to accompany our violet star.

Ingredients for 2 people

  • 3 to 4 Purple Haze carrots
  • chard (the violet stalks harmonize perfectly with the violet carrot)
  • rucola
  • Chinese cabbage
  • mozzarella
  • oil
  • balsamic vinegar
  • salt and pepper

    1. Start off by cleaning and afterwards drying the vegetables
    2. Peel the carrots and cut them into small slices. The Anthocyane in the carrot has the tendency to color the skin, which is why I would recommend using gloves whilst working with this vegetable. But the color can also be cleansed of your skin.
    3. The Chinese cabbage has to be cut in half and then sliced into long pieces
    4. Now arrange your cut vegetables on a plate. Then dice the mozzarella cheese and distribute it evenly over the salad.
    5. For the dressing you’re only going to need high quality oil and balsamic vinegar as well as salt and pepper, for instance Flor de Sal by Da Silva Gaspar.
    6. Now drizzle oil and vinegar over the salad and season it with your ingredients

    The carrot not only looks incredible, it tastes heavenly, too!

    Et voilá!

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