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RECIPE
16 INGREDIENTS 10 STEPS 3hr 10min

Roasted Beet Salad with Pickled Carrots

5.0
2 Ratings
A healthy summer Roasted Beet Salad with Pickled Carrots, Lemon Cream, Mint and Almonds! So you can eat more cookies. Serves 2-4.
Roasted Beet Salad with Pickled Carrots Recipe | SideChef
A healthy summer Roasted Beet Salad with Pickled Carrots, Lemon Cream, Mint and Almonds! So you can eat more cookies. Serves 2-4.
I’m Amy Kritzer! Welcome to What Jew Wanna Eat! Your source for home cooked (sometimes) kosher goodness.
http://whatjewwannaeat.com
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I’m Amy Kritzer! Welcome to What Jew Wanna Eat! Your source for home cooked (sometimes) kosher goodness.
http://whatjewwannaeat.com
3hr 10min
Total Time
$2.66
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 1/2 cups
1/2 Tbsp
1 clove
4 3/4 cups
1/4 cup
Extra-Virgin Olive Oil
1/2 Tbsp
Ground Cumin
1 Tbsp
to taste
1/4 tsp
Crushed Red Pepper Flakes
to taste
1/3 cup
Heavy Cream
1/3 cup
Whole Milk Yogurt
or Greek Yogurt
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
770
FAT
50.5 g
PROTEIN
11.6 g
CARBS
77.5 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees C (200 degrees C).
Step 2
Slice the Carrots (1 1/2 cups) . To pickle, place sliced carrots in a large mason jar or two. In a medium saucepan, bring Apple Cider Vinegar (1/2 cup) , Kosher Salt (1/2 Tbsp) , Granulated Sugar (2 Tbsp) and Garlic (1 clove) a boil.
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Nutrition Per Serving
Calories
770
% Daily Value*
Fat
50.5 g
65%
Saturated Fat
14.7 g
74%
Trans Fat
0.0 g
--
Cholesterol
58.6 mg
20%
Carbohydrates
77.5 g
28%
Fiber
15.3 g
55%
Sugars
53.3 g
--
Protein
11.6 g
23%
Sodium
2869.7 mg
125%
Vitamin D
0.0 µg
0%
Calcium
256.0 mg
20%
Iron
3.9 mg
22%
Potassium
1660.0 mg
35%
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