Carrots with Dried Cherry and Orange Vinaigrette

“I never worry about diets. The only carrots that interest me are the number you get in a diamond.” ~Mae West

Carrots in Cherry- Orange Vinaigrette

When I was shopping at the food co-op last week, I found rainbow carrots.  The yellow, orange and burgundy carrots were so appealing, and they seemed to be calling out to be eaten.  Of course they ended up in the cart.

A little research uncovered some interesting facts about this well-known vegetable.

• Multi-colored carrots were cultivated long before the orange carrot.  The Dutch developed the orange carrot in the 16^th century.

• The following antioxidants give carrots their color:

                Beta-carotene – gives carrots their orange color
                Anthocyanin – gives carrots their purple color
                Lycopene – gives carrots their red color

• Carrots are an excellent source of vitamin A, vitamin C, calcium and iron.

These carrots were so special that they needed to be dressed up.  I was inspired by a recipe in The Heart of the Plate by Mollie Katzen.

Wash, peel and cut the carrots on the diagonal.  Steam them until fork tender.

While the carrots are steaming, prepare the vinaigrette. In a food processor, place the tart cherries, orange pieces, shallots and salt. Blend until the mixture is thick.

Add the agave nectar and the orange balsamic vinegar. Pulse until the ingredients are mixed into the cherry mixture.

With the food processor running, slowly pour in the olive oil until it is completely incorporated.

Toss the carrots with the vinaigrette.  Serve and enjoy.

Makes about 1 1/2 cups of vinaigrette.

Carrots with Dried Cherry and Orange Vinaigrette

By Patricia Rio Published: April 25, 2014

• Carrots with Dried Cherry and Orange Vinaigrette

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  2 votes, 4.50 avg. rating (91% score)
• Yield: 4 Servings
• Prep: 15 mins
• Cook: 8-10 mins
• Ready In: 23 mins

  “I never worry about diets. The only carrots that interest me are the number you get in a diamond.” ~Mae West Carrots in …

Ingredients

• 2 pounds organic carrots
• 1 cup dried tart cherries, soaked Soak in boiled water for 5 minutes
• 1/2 whole navel orange with skin, chopped
• 1 tablespoon shallot, finely diced
• 1/4 teaspoon kosher salt
• 2 tablespoons agave nectar
• 1 tablespoon orange or white balsamic vinegar
• 1/4 cup extra virgin olive oil

Instructions

1. Wash, peel and cut the carrots on the diagonal. Steam them until fork tender.
   
2. While the carrots are steaming, prepare the vinaigrette. In a food processor, place the tart cherries, orange pieces, shallots and salt. Blend until the mixture is thick.
   
3. Add the agave nectar and the orange balsamic vinegar. Pulse until the ingredients are mixed into the cherry mixture.
   
4. With the food processor running, slowly pour in the olive oil until it is completely incorporated.
   
5. Toss the carrots with the vinaigrette. Serve and enjoy.