* Exported from MasterCook *
Funky Mezze Platter Roast Beetroot Dip
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beet -- medium, washed and trimmed
1 tablespoon olive oil
1/2 bunch fresh thyme
1 tablespoon red wine vinegar
2 tablespoons low-fat natural yogurt
salt and freshly ground black pepper -- to taste
1/4 pound whole almonds
Preheat oven to 350 degrees F.
Place beet bulbs into a roasting dish. Rub with olive oil and scatter over
thyme leaves. Cover tightly with aluminum foil and roast in an oven for 1
hour or until beet is soft. Remove and cool completely.
Peel and chop roasted beet. Place into a food processor with the remaing
ingredients. Process untl smooth and season to taste. Refrigerate until
ready to serve.
Serves 6, as part of a mezze platter
Cuisine:
"Mediterranean"
Source:
"Blood Sugar: Inspiring Recipes for Anyone Facing the Challenge of
Diabetes and Maintaining Good Health by Michael Moore"
S(Formatted by Chupa Babi):
"July 2012"
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Per Serving (excluding unknown items): 158 Calories; 12g Fat (66.2%
calories from fat); 5g Protein; 9g Carbohydrate; 3g Dietary Fiber; trace
Cholesterol; 44mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 1668 0 0
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