Marinated Carrots

1 pound carrots, peeled, quartered lengthwise and cut in 2- or 3-inch lengths
Salt, preferably coarse sea salt, to taste
2 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon slivered fresh mint leaves
1. Steam the carrots for five to six minutes until just tender. Refresh with cold water, and toss with the salt, vinegar and olive oil. Marinate for 15 minutes, then toss with the mint. Serve at room temperature, or refrigerate and serve cold.
I was inspired by the New York Times article on marinating vegetables as a way to get more of them into you and your children's diet (click on the title to link to the article). I take a salad to work for lunch about three times a week and I am always varying what to put in it, and these will do nicely for that.