Ingredients  
3 large carrots 
3 cooked beetroot, cut into small cubes 
Salad leaves of choice, frisée works well   

Marinade 
4 tbsp caper brine 
2 tbsp rice vinegar 
1 tsp lemon juice 
1 tsp liquid smoke 
¼ cup olive oil 
2 tbsp salt 
2½ tbsp caster Sugar 
2 tbsp water 
Fresh dill

Dressing 
200ml tub crème fraîche or vegan equivalent 
1 tsp horseradish from the jar, freshly grated or from a jar (or more to taste) 
2 tbsp Vodka 
dill fronds 
Salt 
Pepper

Method  
Preheat the oven to  180c.  Wash the carrots and put on a baking tray, sprinkle salt over the top and cook for 45 minutes until tender. 

Make the marinade by putting all ingredients into a large dish.  When the carrots are tender but holding their shape leave for 5-10 minutes until cool enough to handle then either slice with a mandolin or with a peeler and put straight into the marinade.  Leave for 12-48 hours. 

Put the dressing ingredients in a bowl and mix.  Serve with slices of the smoked carrots, the beetroot, salad and some of the dressing.