Beet and Walnut Puree Recipe

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Ingredients:

Serving

1 cup walnuts
1 lb beets, trimmed, boiled or 1 lb roasted peeled , and cut into large chunks 1/2 cup olive oil
1/4 cup water
2 tbsp tahini
1 -2 tbsp lemon juice (to taste)
kosher salt

Directions:

Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms. Add the olive oil, water, and tahini and pulse a few times, just until combined. Add lemon juice and salt to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	192.45 Kcal (806 kJ)
Calories from fat	134.48 Kcal
		% Daily Value*
Total Fat	14.94g	23%
Sodium	60.6mg	3%
Potassium	366.36mg	8%
Total Carbs	11.01g	4%
Sugars	6.37g	25%
Dietary Fiber	3.22g	13%
Protein	7.36g	15%
Vitamin C	5.1mg	9%
Iron	1.6mg	9%
Calcium	33.1mg	3%

Amount Per 100 g
Calories	167.19 Kcal (700 kJ)
Calories from fat	116.83 Kcal
		% Daily Value*
Total Fat	12.98g	23%
Sodium	52.65mg	3%
Potassium	318.29mg	8%
Total Carbs	9.56g	4%
Sugars	5.53g	25%
Dietary Fiber	2.8g	13%
Protein	6.4g	15%
Vitamin C	4.5mg	9%
Iron	1.4mg	9%
Calcium	28.7mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.5

Points
5

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free,
good source of fiber

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