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Beetroot Labneh

Surabhi Sehgal
Pink Labneh made with beets, garlic and mint.
Prep Time 6 hours
Cook Time 15 minutes
Total Time 6 hours 15 minutes
Course Dips, Sides
Cuisine Lebanese
Servings 3 People

Ingredients
  

  • 2 Cup Labneh / Hung Curd
  • 4 Cloves Garlic Finely grated
  • 2 tbsp Pine Nuts
  • 1 Piece Roasted Beetroot
  • Salt To taste
  • 5-6 Leaves Mint
  • 1 tbsp Zaatar
  • 2 tbsp Olive Oil

Instructions
 

  • Take a large strainer and place on top of a bowl. Add the yogurt to the strainer and leave it in the refrigerator for 5-6 hours or overnight to separate all excess water.
  • Once you have the thick creamy yogurt, transfer to a mixing bowl and mix gently with a spatula until smooth
  • Grate the roasted Beetroot and add to the Labneh 
  • Add salt and garlic 
  • Leave in the refrigerator to chill and the flavours to infuse for few hours 
  • After a couple hours, remove the labneh from the refrigerator
  • Run this through a sieve and mix well.
  • Transfer to a serving dish
  • Top with zaatar, fresh mint and pinenuts (or any toppings of your choice).
  • Enjoy

Notes

To roast beetroot, wash and clean the beetroot and dry it well with a kitchen towel. Brush it well with olive oil, wrap it in aluminum foil and bake it in a 170 degree oven for 45 minutes or until cooked through. Remove from the oven, peel off the outer skin.
 
 
Keyword arabic food, beetroot, breast cancer, dip, Labneh, lebanese food, yogurt