We all hear about how important vegetables are. We might not all like vegetables or we might enjoy only SOME types of vegetables. But the big problem is, how can we incorporate them into our daily diet without feeling like it’s a doctor’s order? Is there possibly a way to make them taste good?
If you are reading this blog, you probably know that here, we make you WANT to eat healthy food without feeling like it is a must. So what about carrots? Maybe you are used to eating them raw, maybe in a salad or in a soup. Or maybe you roast them. But after 2 weeks of eating them the same way, your stomach gets tired of it. Maybe you’re creative and eat grated carrots for a salad like a Crudités , like the French do. But here’s a new twist you can try. Slice them using a mandolin or a peeler. Make them into long slivers and create a salad.
I started making this salad over the summer but lately, I’ve been wanting to modify it with this balsamic vinegar dressing. So let’s get on with this recipe so you can spice up your typical lunch salad.
Balsamic Glazed Carrot Salad
- 3 Medium Carrots, peeled and washed
- 1/4 cup Agave Nectar
- 1/4 cup Balsamic Vinegar
- 1 cup of mixed vegetables, such as peas, green beans etc., defrosted if frozen.
Using a mandolin or a peeler, slice the carrots into long slivers.
In a medium pot, heat the balsamic vinegar and agave nectar. Using a spatula/spoon, mix together. Once completely combined, add the carrots and cook over medium low heat. Once carrots soften, add mixed vegetables that you have slightly cooked. Turn off heat and let sit for 3-4 minutes.