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RECIPE OF THE MONTH
JANUARY


INGREDIENTS
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1/2 cup carrots julienned
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1/2 cup beets julienned
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2 tablespoons parsley chopped 1 tablespoon olive oil
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1/4 teaspoon apple cider vinegar
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1 tablespoon walnuts toasted and chopped
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2 ounces ricotta
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1 teaspoon honey
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2 slices sprouted rye bread
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
RICOTTA & PICKLED BEET TARTINE
10 MINS PREP | 1 SERVINGS
METHOD OR DIRECTIONS
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In a small bowl, combine carrots, beets, parsley, olive oil, vinegar, and walnuts. Adjust seasoning as desired.
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In another small bowl, combine the ricotta and honey. Apply to each slice of bread and top with beet/carrot slaw.
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