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* Exported from MasterCook *
Beet and Sumac Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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3 large unpeeled beets
Red wine vinegar
2 teaspoons ground sumac
2 handfuls arugula leaves
1 large red onion -- thinly sliced
1 cup whole milk yogurt
1 tablespoon lemon juice -- to 2 T.
2 tsp. tahini
2 cloves garlic -- crushed
Salt and pepper
To serve: -- flat bread, such as lavash, and marinated olives
1. Cook beets in a large pan of gently boiling water until tender, 30–40 minutes. (Add a drop or two of red wine vinegar to help set the beets' color.) Drain the beets and let cool. Peel the beets, then cut them into quarters and thinly slice.
2. Put the sliced beets, sumac, arugula, and red onion into a serving bowl.
3. Mix yogurt, lemon juice, tahini, garlic, and salt and pepper to taste in a bowl. Pour dressing over the salad and toss gently. Serve with a flat bread, such as lavash, and marinated olives, if you like.
SERVES 6
"[This] Middle Eastern winter salad with a creamy, nutty taste and a delicious bite of onions, flavored with sumac and lemon," writes Jake Tilson, "[is] a great addition to a mezze supper." Sumac, a purple-hued spice that's ground from the dried berries of the sumac tree, has a sour, almost astringent bite. It's used widely all over the eastern Mediterranean as a flavoring and souring agent, in such preparations as hummus and the ubiquitous sliced onions that accompany grilled meat dishes.
Source:
"Saveur Magazine"
S(Formatted by Chupa Babi):
"Aug 2011"
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Per Serving (excluding unknown items): 73 Calories; 3g Fat (33.9% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 902231 0 0 0 0 1671 0 0 0 0 0
