Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
568
Calories
27g
Protein
28g
Fat
58g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Beet | 1/2 cup (85g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds carrots, peeled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons orange juice
- 1 tablespoon white vinegar
- 1/4 teaspoon sea salt
- 8 teaspoons shelled raw pistachios
- 1 large beet (about 8 ounces), cooked, peeled and diced
- 1/2 cup nonfat Greek-style yogurt
- 64 fresh raspberries
- 16 leaves mint
- 16 leaves cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes