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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
$2.59
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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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
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

VIEW ALL
CALORIES
752
FAT
50.3 g
PROTEIN
10.9 g
CARBS
72.4 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (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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5.0
2 Ratings
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Nutrition Per Serving
Calories
752
% Daily Value*
Fat
50.3 g
64%
Saturated Fat
14.7 g
74%
Trans Fat
0.0 g
--
Cholesterol
58.6 mg
20%
Carbohydrates
72.4 g
26%
Fiber
14.1 g
50%
Sugars
52.2 g
--
Protein
10.9 g
22%
Sodium
2868.3 mg
125%
Vitamin D
0.0 µg
0%
Calcium
238.6 mg
18%
Iron
4.7 mg
26%
Potassium
1587.3 mg
34%
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