Bell Pepper Splash

Ingredients:
½ cup olive oil
½ cup balsamic vinegar
1 tbsp. coconut sugar
2 cups chopped cubed red bell pepper
2 cups julienned carrots ½“ length
1 cup red onion slices with mandolin
1 cup basil cut into strips (see directions)
1 tbsp. diced fresh garlic

Directions for julienned basil:
Place the largest basil leaf on a chopping block. Stack 6 more leaves on top of that one. Roll them up length wise until you have a cigar shape. Take a knife and begin slicing at one end into 1/8” slices. Keep repeating the process until all the leaves are julienned.

Place all the basil into an airtight container.

Directions:
Place the vegetables into a large air tight container. Place all of the ingredients into a large measuring cup and mix them all together. Pour the mixture over the vegetables and place the container in the refrigerator for 4 hours.

Take a dehydrator tray with a teflex sheet and set aside. Remove the beets and carrots from the refrigerator and place into a strainer. Save the sauce for another recipe, salad dressing, or whatever you choose. Place the beets and carrots on the dehydrator tray with the teflex sheet, spreading evenly over the whole tray. Dehydrate at 115 degrees for 8 hours. Halfway through the 8 hours move the vegetables around on the tray so that they can evenly dehydrate. After dehydration, the mixture will shrink down to approximately 1 cup.

Keep stored in an air tight container in the refrigerator for 5 to 7 days. It will last up to 1 month frozen.

Can be used for garnishing other recipes.