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Beetroot Labneh Dip

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The pureed red beetroot Labneh Dip strained yogurt is beautiful to look at and delicious to eat. Just 3 ingredients are needed!
PREP TIME
5 minutes
COOK TIME
Strain Time
5 HOURS
SERVES
4-6 as a side

About this recipe

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.

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beetroot labneh served with crispy bread

Ingredients

  • 500g natural yogurt (full cream)
  • 2 beetroots medium size (roasted, boiled, or canned)
  • 1 garlic clove crushed
  • salt to season
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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 beetroots, it’s best to peel them when they are warm.
  • The intense red colour of the beetroot is due to betacyanin, an antioxidant essential for a healthy heart.

Method

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.

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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