Servings per recipe: 2 servings
Calories per serving: 365 calories
Ingredients
½ cup beet root, spiralized (angel hair thick, if possible)
1 cup carrot, spiralized (angel hair thick, if possible)
2 tbsps. fresh lime juice
½ tbsp. yeast
¼ tsp. chili
¼ cup pine nuts
Salt to taste
1½ tbsps. olive oil
½ cup mint leaves
¼ cup pistachio nuts
Directions
- Soak angel haired beet root in water with a pinch of salt. Rinse and repeat four times. Drain thoroughly and transfer into a medium salad bowl.
- Add carrots to salad bowl and mix well.
- In a food processor, add lime juice, yeast, chili, pine nuts, salt and pulse and puree until smooth.
- Slowly add olive oil and blend for 30 seconds.
- Pour into salad bowl and toss, mixing well.
- Garnish with mint leaves and pistachios.
- Serve and enjoy.
