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Roasted Beet and Walnut Yogurt Dip with Pita Chips

This roasted dish pairs beet with plain Greek yogurt, 2%, walnuts, chopped and pita bread. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Snack
Easy
Balanced Heart friendly Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

32 g Protein
62 g Carbohydrates
33 g Fat
10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 185g beet 81 kcal
  • 185g plain Greek yogurt, 2% 135 kcal
  • 29g walnuts, chopped 190 kcal
  • 8g olive oil 71 kcal
  • 13g lemon juice 4 kcal
  • 0.84 tsp (2g) dried mint 1 kcal
  • 0.34 tsp (1g) salt 0 kcal
  • 0.21 tsp (0g) black pepper 1 kcal
  • 59g pita bread 162 kcal

Cooking instructions

  1. beet
    Heat oven to 400 F (205 C). Wrap beet in foil and roast until very tender, 50-70 minutes. Cool, peel, and dice.
  2. beetplain Greek yogurtwalnutslemon juicesaltblack pepper
    In a bowl, whisk yogurt with lemon juice, salt, and black pepper. Stir in diced beet and chopped walnuts.
  3. olive oildried mint
    Warm olive oil in a small pan for 30 seconds with dried mint (do not burn). Drizzle over the dip.
  4. pita bread
    Toast pita chips: brush pita with a little water, cut into wedges, and toast in oven until crisp, 6-8 minutes. Serve dip with pita chips.

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