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lebanese

Roasted Beet Salad with Tahini Yogurt and Walnuts

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
300 kcal 2000 kcal
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Estimated macros per portion

21 g Protein
62 g Carbohydrates
39 g Fat
13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 237g beets 104 kcal
  • 163g plain yogurt 99 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
  • 0.74 tsp (1g) salt and black pepper 3 kcal

Cooking instructions

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

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