Try this Beetroot dip (Dr Hyman) recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 220 degrees c.
Pour 1 cup salt into baking sheet and make well to out beer in. Put some of the salt on top.
Roast til can pierce with knife easily. About 1 hour.
Peel skin by rubbing with hand when cool. Roughly chop.
Combine beer, water, tahini, lemon juice, garlic and 1 1/2 teaspoons salt on food processor and blend til smooth.
Put in bowl and top with walnuts, mint and drizzle olive oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (296g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 1088 | ||
Calories from Fat: 871 (80%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 96.8g | 129 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 36.5g | ||
Polyunsanturated Fat 42.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 211.5mg | 7 % | |
Potassium 807.1mg | 21 % | |
Total Carbohydrate 42.8g | 13 % | |
Dietary Fiber 17g | 68 % | |
Sugars, other 25.8g | ||
Protein 31.1g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1088
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.