Camouflage Carrots

Check it out. These guys are RED! Red on the outside, orange on the inside. And sweeter than "normal" carrots. You would think that they had been soaked in wine or genetically engineered, but in fact, they are neither.

My quick research on carrots produced this info:
Red carrots are tinted by lycopene, (another form of carotene) a pigment also found in tomatoes and watermelon; lycopene is associated with the reduced risk of macular degeneration, serum lipid oxidation, helps prevent heart disease and a wide variety of cancers including prostate cancer. Originally from India and China.

Orange carrots....on the other hand...: contain beta carotene, with some alpha-carotene, both of which are orange pigments. High in Vitamin A essential for well-being, healthy eyes. These carrots originate from Europe and the Middle East.

I had no idea. I've heard about/maybe even seen red/white/purple carrots before (and purple potatoes are even more brilliant...) but never eaten them. Bought three of them to try out. Ate one when I got home and last night I peeled and chopped up the other two. Tossed the beauties into a salad:

2 red carrots, washed, peeled, sliced into thin coins.
Handful cilantro, chopped
Handful parsley, chopped
handful arugala, chopped
5 or 6 dried dates, chopped
2 Tablespoons pistachios - toasted in a pan until lightly brown, chopped

Dressing:
Tablespoon or so of olive oil
1-2 teaspoons orange marmalade
Zest of 1 lime
Juice of 1 half lime
Salt and pepper to taste

Mix the dressing ingredients together and then toss with the rest. Check salt and pepper after done tossing.

I roasted a couple halibut fillets with some lemon zest, thyme, salt and pepper, lay them on top of the salad...and that was dinner.