Beetroot Labneh

Beetroot Labneh

Beetroot Labneh 992 661 Rouba Shahin Middle Eastern Cooking

If you’re looking for a dip that is a little exotic to serve to your guests, beetroot labneh is a fun one especially garnished with pistachio.  The pureed intense, red beetroot combined with strained yogurt is beautiful to look at and delicious to eat. With just 3 ingredients needed, you’ll be done in no time.

So what exactly is Labneh?  It is strained yogurt which has a creamy yogurt cheese like-texture.  All you need is Natural Yogurt so my homemade labneh could not be easier. I use the Greek Natural Yogurt as I find it is creamier and sweeter in taste.  If you have never tried it, now it’s time to give it a go.

beetroot labneh served with crispy bread

  • 500g Natural Yogurt (full cream)
  • 2 beetroots medium size (roasted, boiled, or canned)
  • 1 garlic clove crushed
  • salt to season
Notes From Rouba

*Straining the yogurt for longer than 4 hours will result in a thicker and firmer consistency similar to cream cheese.
*Whether you roast or boil the beetroot, the tip is to peel them when they are warm.
*The intense red colour of beetroot is due to betacyanin – an antioxidant that is important for a healthy heart.


Step 1
To make the labneh; you will need to thicken the yogurt by straining the whey.

Pour yogurt into a muslin cloth/bag or anything that resembles this. Add salt and mix well.  Place in a strainer for 3-4 hours in the fridge until the whey strains out.

pouring yogurt into muslin cloth


Step 2
Puree the beetroot with the crushed garlic and 1 tablespoon of water until smooth.  Season with salt.

pureeing beetroot and garlic

Add to the prepared strained yogurt and combine.  Drizzle with good quality olive oil. Garnish with pistachio

combining pureed beetroot and labneh

beetroot labneh served with crispy bread

Easy Recipe
3 ingredients
party dip

Sahtan – Enjoy In Good Health