Peel the carrots and cut them into “coins” ⅛ inch thick. Bring a pot of salted water to a boil and drop in the carrots, cooking them until nearly tender, about 6 minutes. They should retain a slight crunch.
Drain the carrots, drop them into a bowl, and sprinkle them with the raspberry vinegar (you must do this while the carrots are still hot). Add enough olive