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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (77g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 262 | ||
| Calories from Fat 227 | (86%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.2g | 38% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 15.5g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 76mg | 3% | |
| Potassium 171mg | 4% | |
| Total Carbohydrate 8.7g | 2% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 3.9g | ||
| Protein 2.3g | 4% | |
Pantzarosalata / Pureed Beet Salad
By: Diane B.
Aug 7, 2008
An Indian dish, Pantzarosalata is commonly known as Pureed Beet Salad. My friend brought this as an appetizer, it was so pretty and tasted so good. I hope you enjoy!
SERVES 4 , 1 cup or so
Ingredients
- 1 (6 ounce) beets, good sized
- 2 tablespoons red wine vinegar
- 1 slice stale bread
- 4 tablespoons walnuts
- 1 garlic clove, peeled and chopped
- 6 tablespoons olive oil
- salt
Directions
1
Cover the beets well with water and boil till tender for about 40 minutes.2
Drain and chop coarsely.3
In a food processor, combine all the ingredients and blend till soft.4
Pureed Beet Salad is ready.5
Serve with pita wedges.
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- Course > Appetizers > Dips
- Course > Appetizers > Spreads
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 4 hours
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