If you’re looking for a dip that is a little exotic to serve to your guests, beetroot labneh is a fun one, especially when garnished with pistachio. The pureed 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’s strained yogurt with a creamy yogurt cheese like-texture. All you need is natural yogurt, so my homemade labneh could not be easier. I use Greek natural yogurt as I find it’s creamier and sweeter. If you’ve never tried it, now it’s time to give it a go.
Step 1.
To make the labneh, you’ll 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 into a strainer for 3-4 hours in the fridge until the whey strains out.
Step 2.
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 pistachios.
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