Beetroot Labneh Dip

Name: Beetroot Labneh Dip
Prep time: 5 min
Yield: 4-6 as a side
Cuisine: Middle Eastern

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.

Ingredients

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 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.