Roasted Beet Salad with Pickled Carrots

16 INGREDIENTS • 10 STEPS • 3HRS 10MINS

Roasted Beet Salad with Pickled Carrots

Recipe

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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Roasted Beet Salad with Pickled Carrots

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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.

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

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

2 tsp

1 clove

4 3/4 cups

4 Tbsp

Extra-Virgin Olive Oil

2 tsp

Ground Cumin

1

1 Tbsp

to taste

4 Tbsp

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

Love This Recipe?

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 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 (2 tsp), Granulated Sugar (2 Tbsp) and Garlic (1 clove) a boil.

step 3

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