140 minutes
A vibrant and flavorful dish that combines roasted beets with creamy labneh, fresh herbs, and spices, garnished with toasted walnuts and cilantro.
Fresh Beets, roasted and peeled
0 lb
Large Lemon, zested and juiced
each
Cilantro, chopped
cups
Garlic Clove, grated or minced
each
Small Jalapeño, seeded and finely chopped
each
teaspoons
to taste
tablespoons
Labneh Or Plain Greek Yogurt
cups
Walnuts, toasted and coarsely chopped
cups
Flaky Sea Salt
to taste
1. Roast the Beets
Preheat your oven to 375°F. Drizzle beets with olive oil, season with salt and pepper, wrap in aluminum foil, place in a roasting pan, and roast for 30 to 60 minutes until tender. Allow to cool before peeling.
2. Prepare Beet Relish
Finely dice enough roasted beets to make about 1 cup. Combine with lemon zest, lemon juice, cilantro, garlic, jalapeño, salt, black pepper, and olive oil. Stir to mix well.
3. Create Beet Labneh Puree
Combine ½ cup of labneh, the remaining roasted beets, olive oil, jalapeño, garlic, salt, and lemon juice in a food processor. Blend until smooth.
4. Assemble the Dish
On a large plate, spread labneh evenly, spoon the beet labneh puree over, and top with beet relish. Garnish with walnuts, cilantro leaves, and sliced jalapeños. Drizzle with olive oil and sprinkle with flaky sea salt.
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