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RECIPE
16 INGREDIENTS10 STEPS3HR 10MIN

Roasted Beet Salad with Pickled Carrots

5.0
2 Ratings

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WhatJewWannaEat

I’m Amy Kritzer! Welcome to What Jew Wanna Eat! Your source for home cooked (sometimes) kosher goodness.
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A healthy summer Roasted Beet Salad with Pickled Carrots, Lemon Cream, Mint and Almonds! So you can eat more cookies. Serves 2-4.
3HR 10MIN
Total Time

WhatJewWannaEat

I’m Amy Kritzer! Welcome to What Jew Wanna Eat! Your source for home cooked (sometimes) kosher goodness.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
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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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 Carrot (0.5 pound). 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 (2 teaspoon), Granulated Sugar (2 tablespoon) 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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