This versatile, light and delicious combination of thick, tart labneh, sweet roasted beets, crisp greens and aromatic herbs has been proven an instant hit at potluck gatherings. This one started out as a leftover salad but became a regular “throw together”.
Labneh is “yogurt cheese“. It is easy to make and a great way to finish up yogurt: Add a pinch of salt to two cups of yogurt and strain it for 3–4 hours through a cheesecloth-lined sieve. Transfer the thickened yogurt cheese to a bowl; use the collected whey in a smoothie.
This recipe was originally published in Edible Houston Issue #11: Conservation.
Labneh Beetroot Salad
- 1 cup labneh
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- 1 pinch cayenne
- 1 cup assorted roasted beets
- Edible greens from my garden (including sorrel, basil, mint and herb flower tops)
- Fennel tops
- Salt and pepper to taste
- Extra-virgin olive oil
- Rose peppercorns (optional)
Put the labneh in a bowl and mix in garlic, lemon zest and cayenne. Transfer to the center of a serving plate. Cut the roasted beets in wedges, season with salt and fresh ground black pepper and arrange on top of the labneh. Divide the greens. Drizzle with extra-virgin olive oil, sprinkle with fennel tops and garnish with rose peppercorns.