Vikalinka · by Julia Frey of Vikalinka
Beet Borani
NUTRITION · PER SERVING10M COOK
CAL 6%·PRO 7%
CARBS 8G31% OF CAL
2G FIBER0G ADDED6G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 8G61% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy dip made from beets and Greek yogurt, seasoned with garlic and lemon, topped with pistachios and herbs. Vibrant, tangy, and slightly sweet. Perfect for entertaining or as a savory snack.
starter⚙️ food processor🌀 blendergluten freevegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 400g/14oz cooked beetroot
- 125ml/1/2 cup Greek yogurt (preferably full fat)
- 1 clove garlic
- 1 tbsp lemon juice
- 2-3 tbsp olive oil
- Salt to taste
- 1 tbsp pistachios (for garnish)
- 1 tsp black sesame seeds (for garnish)
- 2-3 mint leaves
At a glance
PER SERVING · TIME 10M
CAL 6%·PRO 7%
CARBS 8G31% OF CAL
2G FIBER0G ADDED6G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 8G61% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 188mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 254mg
- Calcium
- 42mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 188MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.