Beetroot Mutabbal

Nasser Al-RashidChef

Ingredients

• Fresh, boiled beetroot
  250 grams
• Lemon Juice
  2 pieces
• Garlic clove
  2 cloves
• Yogurt
  5 tablespoons
• Tahini
  4 tablespoons
• Salt
  1 teaspoon
• Olive oil, for garnish
  2 teaspoons
• Parsley, for garnish
  1 cup

Steps

1. 1

   Place the beetroot in the blender, blend it slightly, then add the lemon juice, garlic, yogurt, salt, and tahini. Blend them for 3 minutes, then place the mutabbal in the serving platter and garnish with olive oil and parsley.

   Required Tools:

   Blender

   Serving Platter

   3 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Lemon Juiceper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

Yogurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Tahiniper 100g

Energy595 kcal

Protein17 g

Total Fat53 g

Carbohydrate21 g

Dietary Fiber9 g

Total Sugars0.5 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags