Walnuts3 Recipe

Looking for an easy Walnuts3 recipe? Learn how to make Walnuts3 using healthy ingredients.


Submitted by claudia7949

Makes 6 servings



Turkish Tarator Sauce With Beets and Beet Greens

Recipe Ingredients for Walnuts3

1 pound of beets (with their greens) (see note)
3/4 cup walnuts (coarsely chopped) (about 2 1/2 ounces)
2 garlic cloves, halved, green shoots removed
1/2 teaspoon salt (or to taste)
2 ounces baguette (about 4 thick slices), crusts removed, soaked briefly in water and squeezed dry
1/4 cup extra virgin olive oil
2 tablespoons walnut oil
1/4 cup yogurt (low-fat,thick,plain)
2 tablespoons freshly squeezed lemon juice

Recipe Directions for Walnuts3

  1. Note: You might want to pick up an extra bunch of beet greens at your farmers? market if you want greens to beets to be evenly represented in the dish.

  2. 1. Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets, and place in a baking dish or oven-proof casserole. Add about 1/4 inch water to the pot. Cover tightly with a lid or foil, and bake 35 to 45 minutes, depending on the size of the beets, until tender. Remove from the heat, and allow to cool. If not using right away, refrigerate in a covered bowl.

  3. 2. While you stem and wash the greens, bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch one or two minutes, just until tender. Transfer to the ice water, then drain and squeeze out the water. Chop coarsely.

  4. 3. Combine the garlic and salt in a mortar and pestle, and mash to a paste. Place the walnuts in a food processor fitted with the steel blade, and process until finely ground. Add the bread and mashed garlic, and process to a paste. With the machine running, drizzle in the olive and walnut oils. Add the yogurt and lemon juice, and pulse to thin and smooth out the sauce. It should be thick, like a dip. Allow to sit for at least 30 minutes. If you want a creamier sauce, add more yogurt.

  5. 4. When the beets are cool enough to handle, trim off the ends, slip off their skins, cut in half and then slice into half-moon shapes or wedges. Arrange the beets and greens on a platter. Spoon the tarator on the side or over the top, and serve.

  6. Variation: Toss the cooked beets with a little vinegar and olive oil before arranging on the platter.

  7. Yield: Serves six (about 1 1/2 cups of sauce).

  8. Advance preparation: The sauce can be made up to a day ahead. It will be more pungent by the next day, and you?ll need to thin it out.

Categories

Main Dish

Nutrition Facts
Serving Size 129.1g
Amount Per Serving
Calories
262
Calories from Fat
182
% Daily Value*
Total Fat
20.2g
31%
Saturated Fat
2.0g
10%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
321mg
13%
Potassium
372mg
11%
Total Carbohydrates
16.2g
5%
Dietary Fiber
3.0g
12%
Sugars
7.3g
Protein
7.4g
Vitamin A 1% Vitamin C 10%
Calcium 5% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very low in cholesterol
  • High in manganese
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