SHAMANDAR DIP

Beets are very healthy and so great for your body that I try to incorporate these delicious root vegetables in my meals whenever possible. I took this recipe for Shamandar Dip from Suzanne Husseini’s Modern Flavors of Arabia, a great cookbook filled with mouthwatering photos and easy-to-make recipes. I have to say that this beet-based dip took me by surprise. There are million ways to eat this – I recommend eating it with pita bread or trying it on arugula salad.

SHAMANDAR DIP

2014-01-22 04:13:09

Serves 4

Save Recipe

Print

134 calories

21 g

2 g

5 g

5 g

1 g

203 g

152 g

13 g

0 g

4 g

Nutrition Facts

Serving Size

203g

Servings

4

Amount Per Serving

Calories 134

Calories from Fat 42

% Daily Value *

Total Fat 5g

8%

Saturated Fat 1g

5%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 2mg

1%

Sodium 152mg

6%

Total Carbohydrates 21g

7%

Dietary Fiber 6g

22%

Sugars 13g

Protein 5g

Vitamin A

3%

Vitamin C

59%

Calcium

10%

Iron

11%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. • 6 medium beets (about 1 lb / 500 grams)
2. • Olive oil
3. • ¼ cup (60ml) of plain yogurt
4. • 2 cloves garlic, mashed by a garlic press
5. • 2 tablespoons tahini (sesame paste)
6. • Pinch of cumin
7. • Juice and zest of 1 lemon
8. • Juice and zest of ½ orange
9. • Sea salt
10. • Extra virgin olive oil
11. • A sprig of mint for garnish

Instructions

1. 1. Heat the oven to 4000F (2050C). Wash, dry and coat the beets with olive oil. Wrap each beet with foil and place them all on a baking sheet. Roast the beets for about 1 ½ hour or until tender. 2. Remove the beets and let them cool completely. Peel the cooked beets and cut them into fine dice. Set aside in a bowl.
2. 3. Mix the remaining ingredients in a small bowl: yogurt, garlic, tahini, cumin, lemon and orange juice and zest and salt. Pour the dressing over the diced beets and carefully turn to coat the beets.
3. 4. Pour the beet dip in a decorative small bowl, drizzle with extra virgin olive oil and garnish with a sprig of mint. Serve with pita bread for traditional eating.

By DiepLicious

beta

calories

134

fat

5g

protein

5g

carbs

21g

more

DiepLicious https://dieplicious.com/