Roasted Beet Salad with Pickled Carrots

Recipe

16 INGREDIENTS • 10 STEPS • 3HRS 10MINS

Roasted Beet Salad with Pickled Carrots

5

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

Save

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

1 1/2 cups

1/2 cup

Apple Cider Vinegar

2 Tbsp

Granulated Sugar

1/2 Tbsp

1 clove

4 3/4 cups

1/4 cup

Extra-Virgin Olive Oil

1/2 Tbsp

Ground Cumin

1

1 Tbsp

to taste

1/4 cup

Slivered Almonds

1/4 tsp

Crushed Red Pepper Flakes

to taste

1/3 cup

Heavy Cream

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

Roasted Beet Salad with Pickled Carrots

Save

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

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