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.
- 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.
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.
Puree the beetroot with the crushed garlic and 1 tablespoon of water until smooth. Season with salt.
Add to the prepared strained yogurt and combine. Drizzle with good quality olive oil. Garnish with pistachio
Sahtan – Enjoy In Good Health