Marinated in balsamic vinegar makes this a very tasty fun way to garnish all sorts of salads. This colorful garnish can be used to spruce up and add color to all sorts of dishes. Add variety and beauty to your table.

Marinated Beet and Carrot Garnish

Ingredients:
2 cups beets (sliced)
1 cup carrots (finely julienned)
¾ cup olive oil
¼ cup balsamic vinegar
¼ cup agave
1/8 tsp. black pepper
1/8 tsp. Himalayan sea salt

Directions:
First take the beets and skin them with a vegetable peeler. Slice the beet into 1/8” thick slices. Set aside. Julienne the carrots finely into ½” long pieces.

Place the beets and carrots 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.