* Exported from MasterCook *
Beet Tzatziki
Recipe By :Chef
Ana Sortun, Oleana Restaurant, Cambridge, Mass
Serving Size :
5 Preparation Time :0:00
Categories :
Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons fresh lemon juice
1 teaspoon finely chopped garlic
1 teaspoon salt
1 1/2 cups drained yogurt -- or greek-style yogurt, or labne
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh dill
Freshly ground black pepper
1 cups cooked shredded beets -- (1 to 1 1/2)
Combine the lemon juice, garlic and salt in a bowl and
let stand 10
minutes. This step takes some of the heat out of the raw
garlic. Stir in
the yogurt, olive oil, dill and pepper to taste. Fold in
the beets and
adjust the seasoning. Serve cold or at room temperature.
Serves 4 to 6
PER SERVING: 95 calories, 4 g protein, 11 g carbohydrate,
4 g fat (2 g
saturated), 8 mg cholesterol, 273 mg sodium, 2 g fiber.
Sortun recommends Chioggia (pink) or golden beets; you
can use red beets
but the salad will be a shocking pink.
ChupaNote: I used fat-free Greek yogurt for this,
bringing the fat down to
3g.
Cuisine:
"Mediterranean"
Source:
""Spice: Flavors of the Eastern Mediterranean," by Ana
Sortun (Regan"
S(Formatted by Chupa Babi in MC):
"June
2013"
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Per Serving (excluding unknown items): 82 Calories; 3g
Fat (29.7% calories
from fat); 8g Protein; 7g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol;
486mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 926712
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