I grew up in Damascus, Syria over 50 years ago, with such carrots and other colored ones (pale yellow, yellow, off white similar to parsnip, darker purple, pale orange, orange carrots). In fact we used to core the carrots and stuff it like zucchini or grape leaves. It is softer than the US carrots. In the 1960 when we had first German electrical juicer we used to soak the orange carrots to be softer on the machine and juicier till we learned not to drink it daily as much as carotene is healthy it does have side effects for some children to get allergy and their skin turn into peachy color.

About the dye, you can see why real Persian carpets the most expensive ones because they use natural dried food dye.

Carrot salad: Shred each color separately then place them on white flat plate leaving the center empty for (salad dressing) a small bowel with chopped parsley, salt, pepper, lemon juice and olive oil…..With Sunset photographer you can make a nice cover with this.

NS, thanks for the salad recipe. It sounds very pretty as well as tasty and healthy.