Keto Beetroot Moutabal

Keto Beetroot Moutabal is a creamy and flavorful Lebanese dip that beautifully combines roasted beetroot with tahini and garlic, making it a vibrant addition to any appetizer spread. This low-carb version is not only delicious but also packed with nutrients, perfect for anyone following a ketogenic diet.

Ingredients

• Beetroot - 200 grams
• Tahini - 2 tablespoons
• Garlic - 1 clove, minced
• Lemon juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and wrap the beetroot in aluminum foil and place it on a baking sheet.
3. Roast the beetroot in the preheated oven for about 30-35 minutes, or until tender when pierced with a fork.
4. Remove the beetroot from the oven and let it cool for a few minutes, then peel off the skin and chop into chunks.
5. In a food processor, combine the roasted beetroot, tahini, minced garlic, lemon juice, olive oil, salt, and pepper.
6. Blend until smooth and creamy, scraping down the sides as needed.
7. Taste and adjust seasoning if necessary.
8. Transfer the beetroot moutabal to a serving bowl and drizzle with additional olive oil, if desired.
9. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants which may help reduce inflammation.
• Good source of dietary fiber, aiding in digestion.

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