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Roasted Beet Salad with Pickled Carrots
Recipe

16 INGREDIENTS • 10 STEPS • 3HRS 10MINS

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.
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What Jew Wanna Eat
I’m Amy Kritzer! Welcome to What Jew Wanna Eat! Your source for home cooked (sometimes) kosher goodness.
http://whatjewwannaeat.com
A healthy summer Roasted Beet Salad with Pickled Carrots, Lemon Cream, Mint and Almonds! So you can eat more cookies. Serves 2-4.
3HRS 10MINS
Total Time
$2.59
Cost Per Serving
Ingredients
Servings
2
US / Metric
Carrot
1 1/2 cups
Kosher Salt
1/2 Tbsp
Garlic
1 clove
Beet
4 3/4 cups
Extra-Virgin Olive Oil
1/4 cup
Extra-Virgin Olive Oil
Ground Cumin
1/2 Tbsp
Ground Cumin
Honey
1 Tbsp
Salt
to taste
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Fresh Mint
to taste
Heavy Cream
1/3 cup
Heavy Cream
Whole Milk Yogurt
1/3 cup
Whole Milk Yogurt
or Greek Yogurt
Nutrition Per Serving
VIEW ALL
Calories
752
Fat
50.3 g
Protein
10.9 g
Carbs
72.4 g
Add to plan
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Roasted Beet Salad with Pickled Carrots
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author_avatar
What Jew Wanna Eat
I’m Amy Kritzer! Welcome to What Jew Wanna Eat! Your source for home cooked (sometimes) kosher goodness.
http://whatjewwannaeat.com
Cooking InstructionsHide images
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.
step 3
Tags
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American
Gluten-Free
Date Night
Healthy
Shellfish-Free
Vegetarian
Salad
Side Dish
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