This carrot lox is a vegetarian take on traditional lox, made by marinating thinly sliced, roasted carrots to mimic the texture and flavor of cured salmon. Walnut oil gives the lox a rich, nutty depth, but if you don’t have it on hand, olive oil works well too. Using a mix of yellow and orange carrots adds visual appeal and makes the dish stand out on any brunch table. Serve it on bagels with cream cheese, capers and red onion for the full lox experience.
Original Source:
https://www.eatingwell.com/carrot-lox-11712271
