The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Traditional Lox can take days to make at home, so skip the hassle and make this Carrot Lox instead! It’s vegan, so it’s friendly to almost all dietary needs.
This Carrot Lox is delicious and easier to make than may think. Don’t be intimidated by salt used in the recipe. It’s not overpowering in the finished product, but it is necessary to cook the carrots properly.
My family loves enjoying these thin, vibrant carrot strips on a big board with Bagelista par-baked bagels (find them in Heinen’s Frozen Department), Heinen’s cream cheese, fresh dill and Heinen’s capers.
- Cook time:
- Prep time:
- Total time:
- 6 large carrots
- Sea salt
- 4 Tbsp. Heinen’s extra virgin olive oil
- 1 Tbsp. apple cider vinegar
- 1 tsp. Heinen’s smoked paprika
- 1 tsp. lemon juice
- Heinen’s cream cheese, for serving
- Heinen’s capers, for serving
- Bagelista bagels, for serving
- Fresh dill, for serving
- Preheat the oven to 450°F.
- Line a baking dish with foil. Add a 1/4-inch layer of salt to the bottom of the dish. Add the carrots and cover each with a large handful of salt. Roast for 40-50 minutes until they’re able to be pierced with a fork. Do not overcook the carrots until mushy. Remove from the oven and cool.
- Combine the olive oil, apple cider vinegar, smoked paprika and lemon juice in a medium-size bowl. Set aside.
- Peel the salty skin off of the carrots, then rinse the peeler. Gently peel the carrots into thin strips, then transfer to the marinade. Marinade for 30 minutes.
- Serve with the cooked bagels, cream cheese, capers and fresh dill.