georgian

Roasted Beet and Walnut Garlic Salad

Name: Roasted Beet and Walnut Garlic Salad
Yield: 1 serving
Cuisine: georgian
Ingredients: 366 g beetroot; 46 g walnuts; 16 g olive oil; 11 g garlic; 23 g lemon juice; 23 g fresh cilantro; 34 g green onion; 2 g salt; 0.57 g black pepper

This roasted dish pairs walnuts with garlic, beetroot and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

16 g Protein

54 g Carbohydrates

46 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

366g beetroot 161 kcal
46g walnuts 301 kcal
16g olive oil 141 kcal
11g garlic 16 kcal
23g lemon juice 7 kcal
23g fresh cilantro 8 kcal
34g green onion 14 kcal
2g salt 0 kcal
0.29 tsp (1g) black pepper 1 kcal

Cooking instructions

Preheat the oven to 425 F. Wrap the beet in foil and roast until tender, 45 to 60 minutes. Cool, peel, and dice.
walnuts
While the beet roasts, toast the walnuts in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Cool slightly.
olive oilgarliclemon juicesalt
In a bowl, mash the garlic with the salt to a paste. Whisk in lemon juice and olive oil to make a dressing.
walnuts
Add the diced beet and toasted walnuts. Toss well to coat.
lemon juicefresh cilantrogreen onionsaltblack pepper
Fold in cilantro and sliced green onion. Adjust salt, lemon, and pepper to taste.
Let sit 10 minutes for flavors to meld, then serve at room temperature.