lebanese

Roasted Beet Salad with Tahini Yogurt and Walnuts

Name: Roasted Beet Salad with Tahini Yogurt and Walnuts
Yield: 1 serving
Cuisine: lebanese
Ingredients: 239 g beets; 164 g plain yogurt; 19 g tahini; 10 g olive oil; 15 g lemon juice; 19 g walnuts, chopped; 6 g fresh mint, chopped; 41 g pita bread; 1 g salt and black pepper

This roasted dish pairs beets with plain yogurt, tahini and walnuts, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Vegetarian High satiety Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

62 g Carbohydrates

39 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

239g beets 105 kcal
164g plain yogurt 100 kcal
19g tahini 113 kcal
10g olive oil 88 kcal
15g lemon juice 5 kcal
19g walnuts, chopped 124 kcal
6g fresh mint, chopped 2 kcal
41g pita bread 113 kcal
0.75 tsp (1g) salt and black pepper 0 kcal

Cooking instructions

beets
Roast beets at 400F until tender, 45-60 minutes; cool, peel, and cut into wedges.
plain yogurttahinilemon juicesalt and black pepper
Whisk yogurt with tahini, lemon juice, and a pinch of salt until creamy.
beetsolive oilsalt and black pepper
Toss beet wedges with olive oil and a little salt.
beetsplain yogurttahini
Spread tahini yogurt on a plate; top with beets.
walnutsfresh mint
Scatter walnuts and chopped mint over the top.
pita breadsalt and black pepper
Finish with black pepper and serve with warm pita.