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RECIPE OF THE MONTH

JANUARY

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INGREDIENTS

  • 1/2 cup carrots julienned

  • 1/2 cup beets julienned

  • 2 tablespoons parsley chopped 1 tablespoon olive oil

  • 1/4 teaspoon apple cider vinegar

  • 1 tablespoon walnuts toasted and chopped

  • 2 ounces ricotta

  • 1 teaspoon honey

  • 2 slices sprouted rye bread

RICOTTA & PICKLED BEET TARTINE

10 MINS PREP | 1 SERVINGS

METHOD OR DIRECTIONS

  1. In a small bowl, combine carrots, beets, parsley, olive oil, vinegar, and walnuts. Adjust seasoning as desired.

  2. In another small bowl, combine the ricotta and honey. Apply to each slice of bread and top with beet/carrot slaw.

NUTRITION INFORMATION PER SERVING

Sodium: 544mg

Fiber: 8.1g

Added Sugar: 5.3g

Fruits: 0 servings

Vegetables: 1.06 servings

Calories: 465kcal

Carbs: 51g

Protein: 15g

Total Fat: 25g

Saturated Fat: 5.5g

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