Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
415
Calories
29g
Protein
25g
Fat
17g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Beetroot | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbl Olive oil
- 1/4 cup Ricotta cheese
- 2 tbl Lemon juice
- 1 lb Cooked beetroot, thinly sliced
- 1 cup Yogurt
- Chopped mint leaves
- 1/2 tsp Cumin seeds
Directions
1
In a large bowl wisk together the oil and lemon juice with a fork. Stir in the yogurt and cumin seeds. With the back of the fork, mash in the ricotta.
2
Gently fold in the beetroot.
3
Transfer the salad to a serving bowl and garnish with chopped mint leaves.
4
Chill or serve immediately.
5
Category:Kuwaiti Recipes
6
Category:Kuwaiti Salads
Recipe sourced from
fandom