russian

Beet and Walnut Salad With Prunes and Garlic Yogurt

Name: Beet and Walnut Salad With Prunes and Garlic Yogurt
Yield: 1 serving
Cuisine: russian
Ingredients: 280 g beet, cooked; 35 g walnuts; 45 g prunes, pitted; 170 g plain Greek yogurt; 8 g garlic; 12 g lemon juice; 8 g sunflower oil; 2 g salt; 1 g black pepper

This roasted dish pairs beet, cooked with walnuts, prunes, pitted and plain Greek yogurt. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

73 g Carbohydrates

34 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

280g beet, cooked 123 kcal
35g walnuts 229 kcal
45g prunes, pitted 108 kcal
170g plain Greek yogurt 124 kcal
8g garlic 12 kcal
12g lemon juice 4 kcal
8g sunflower oil 71 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

beet
If beets are not already cooked, boil or roast until tender; cool, peel, and grate.
walnuts
Toast walnuts in a dry pan 2-3 minutes until fragrant; cool slightly and chop.
plain Greek yogurtgarliclemon juicesaltblack pepper
In a bowl, mix yogurt, garlic, lemon juice, salt, and black pepper.
beetwalnutsprunes
Toss grated beets with prunes and walnuts.
plain Greek yogurt
Fold in the yogurt dressing until evenly coated.
Let stand 5 minutes to meld flavors, then serve.