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
- Spero Sunflower Cream Cheese: 1 tub, any savory flavor :D
- BAGELS: 2, we love an everything
- VEGGIES: sliced, your choice. We used cucumbers, red onions, and cherry tomatoes!
- CAPERS: 1 tbsp
- PARSLEY: 3-4 sprigs, to garnish
do ittt
CARROT LOX
- PREHEAT oven to 375°F.
- SPRINKLE a thick layer of sea salt across the bottom of a pyrex dish.
- WASH carrots (but don't peel!) & place them on top of the sea salt. Sprinkle more salt on top!
- ROAST carrots in the oven for 1 hour.
- REMOVE carrots from the dish & let 'em cool!
- PEEL off the salt crusted skin (gently!) to reveal the tender, roasted flesh inside.
- PEEL carrots, then slice lengthwise into thin strips.
- PLACE slices into a small mixing bowl & top w/ vinegar, salt, liquid smoke, and oil.
- MARINATE overnight.
BAGEL SANDWICH
- TOAST bagels.
- SPREAD Spero Sunflower Cream Cheese thickly (the cheesier the better!) onto sliced bagels.
- TOP with carrot lox & all your yummy toppings!
- INDULGE in the most creative, crunchy, creamy bagel sammie of your life!