Directions:
- Cut the stems and leaves about 3/4 of an inch above the beets. Cut in half and lay cut side down on a foil covered baking sheet. Roast at 400 for 1 to 1/2 hours hours, depending on their size, until they feel tender when cut through with a small knife.
- When cool enough to handle, peel the beets and cut into less than 1/2 inch thick rounds or half moon slices.
- Beat the crushed garlic and tahini into the yogurt and spread mixture on 6 salad plates. Arrange beet pieces on top. Beat the lemon juice and oil with a pinch of salt, stir in the chopped parsley, and spoon over the beets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1582.12 Kcal (6624 kJ) | ||
| Calories from fat | 907.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 100.86g | 155% | |
|---|---|---|---|
| Cholesterol | 9.46mg | 3% | |
| Sodium | 1105.98mg | 46% | |
| Potassium | 3149.49mg | 67% | |
| Total Carbs | 138.08g | 46% | |
| Sugars | 102.4g | 410% | |
| Dietary Fiber | 28.68g | 115% | |
| Protein | 46.21g | 92% | |
| Vitamin C | 70.1mg | 117% | |
| Iron | 10.5mg | 59% | |
| Calcium | 308.9mg | 31% | |
| Amount Per 100 g | |||
| Calories | 103.03 Kcal (431 kJ) | ||
| Calories from fat | 59.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.57g | 155% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 3% | |
| Sodium | 72.02mg | 46% | |
| Potassium | 205.1mg | 67% | |
| Total Carbs | 8.99g | 46% | |
| Sugars | 6.67g | 410% | |
| Dietary Fiber | 1.87g | 115% | |
| Protein | 3.01g | 92% | |
| Vitamin C | 4.6mg | 117% | |
| Iron | 0.7mg | 59% | |
| Calcium | 20.1mg | 31% | |
* 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.
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