Carrot Lox Bagel

carrot lox bagel


toasted bagel topped with Spero Sunflower Cream Cheese & smokey carrot lox

serves 2.

INGREDIENTS

CARROT LOX

  • CARROTS: 4, large 
  • SEA SALT: 1 ½ -2 cups, coarse 
  • VINEGAR: 1 tsp
  • SALT: ¼ tsp 
  • LIQUID SMOKE: 1 tsp
  • PLANT-BASED OIL: 1 tbsp, we love avocado or EVOO 

BAGELS & TOPPINGS

do ittt

CARROT LOX

  1. PREHEAT oven to 375°F. 
  2. SPRINKLE a thick layer of sea salt across the bottom of a pyrex dish.
  3. WASH carrots (but don't peel!) & place them on top of the sea salt. Sprinkle more salt on top! 
  4. ROAST carrots in the oven for 1 hour.
  5. REMOVE carrots from the dish & let 'em cool!
  6. PEEL off the salt crusted skin (gently!) to reveal the tender, roasted flesh inside. 
  7. PEEL carrots, then slice lengthwise into thin strips. 
  8. PLACE slices into a small mixing bowl & top w/ vinegar, salt, liquid smoke, and oil. 
  9. MARINATE overnight.

BAGEL SANDWICH

  1. TOAST bagels.
  2. SPREAD Spero Sunflower Cream Cheese thickly (the cheesier the better!) onto sliced bagels. 
  3. TOP with carrot lox & all your yummy toppings! 
  4. INDULGE in the most creative, crunchy, creamy bagel sammie of your life!

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