Beetroot with walnuts and garlic

332 kcal · per serving
Constraints
Mid-morning · Per serving
kcal
332
Protein
6.8 g
min
60
What this plan asks for
0.5 portions
Gluten-freeLactose-freeSnackDinner

Ingredients

Method

Bake the beetroot in foil rather than boiling it — an hour at 190 °C concentrates it instead of leaching it into the water. Toast the walnuts, and chop them rather than grinding: this should have texture.

When this dish is in season

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