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Roasted beetroot with yoghurt and preserved lemon (Ottolenghi)
MAALAISBISTRO11Ingredients
65Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 kg beetroot (scrubbed clean but skin left on)
- 2 Tbsp. olive oil
- 1 1/2 tsp. cumin seeds
- 1 small red onion (very thinly sliced, 100 g)
- 1 preserved lemon (small, skin and flesh finely chopped, 40 g)
- 2 Tbsp. lemon juice
- 15 grams dill (roughly shredded)
- 1 Tbsp. Tahini
- 150 grams Greek style yoghurt
- salt
- black pepper
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium420mg18% |
| Potassium1020mg29% |
| Protein8g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber9g36% |
| Sugars21g |
| Vitamin A10% |
| Vitamin C45% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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