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georgian

Beef and Beetroot Tolma with Herb Yogurt

This braised dish pairs ground beef with beetroot, peeled and grated, plain Greek yogurt and grape leaves, jarred, drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

45 g Protein
53 g Carbohydrates
27 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 124g ground beef (85% lean) 310 kcal
  • 66g grape leaves, jarred, drained 46 kcal
  • 80g cooked white rice 104 kcal
  • 88g beetroot, peeled and grated 39 kcal
  • 44g onion, finely diced 18 kcal
  • 4g garlic, minced 6 kcal
  • 7g olive oil 62 kcal
  • 73g plain Greek yogurt 53 kcal
  • 7g lemon juice 2 kcal
  • 4g fresh dill, chopped 1 kcal
  • 1g ground coriander 2 kcal
  • 1g ground cumin 3 kcal

Cooking instructions

  1. grape leaves
    Bring a small pot of salted water to a boil. Add the grape leaves and blanch 1 minute; drain and pat dry.
  2. oniongarlicolive oil
    Heat olive oil in a small skillet over medium heat. Saute onion 3-4 minutes, then add garlic and cook 30 seconds.
  3. ground beef (85% lean)cooked white ricebeetrootground corianderground cumin
    Add ground beef, coriander, cumin, salt, and black pepper. Cook until browned, breaking it up, 5-6 minutes. Stir in cooked rice and grated beetroot; cook 1 minute to combine.
  4. grape leaves
    Place a grape leaf shiny-side down. Add a small log of filling and roll tightly, tucking in sides. Repeat with remaining leaves.
  5. Arrange rolls seam-side down in a small saucepan. Add 60 ml water, cover, and simmer gently 20-25 minutes.
  6. plain Greek yogurtlemon juicefresh dill
    Stir yogurt with lemon juice and dill. Serve tolma warm with herb yogurt on the side.

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