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Made throughout the Balkans and Russia and Turkey, this side dish can be eaten alone or spread on pita bread. Make it a few hours ahead, and let it sit at room temperature to allow the flavors to mellow and meld. Use precooked beets (available in the refrigerated section of the produce department), or roast them. To roast beets, trim stems to one inch, and wash and place on a foil-lined baking sheet; bake at 425° for 45 minutes or until tender. Trim off 1/4 inch of beet roots, and rub off skins.

Mark Bittman
Recipe by Cooking Light October 2005

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Credit: Jan Smith

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a food processor; process until smooth.

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  • Combine walnut mixture and beets in a large bowl.

Nutrition Facts

93 calories; calories from fat 29%; fat 3g; saturated fat 0.3g; mono fat 0.4g; poly fat 2.1g; protein 2.9g; carbohydrates 15.5g; fiber 3.1g; iron 1.2mg; sodium 379mg; calcium 31mg.
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