This Labneh with Roasted Beets is great as a side roasted beet salad or appetizer. It features many different elements that can be made ahead and assembled right before serving: a creamy labneh base, crunchy toasted walnuts, pickled onions and chili and an orange-infused olive oil. This healthy Mediterranean inspired recipe is bright and colorful and goes great with any dinner menu, especially alongside roasted chicken.
A display of colors and textures, this Labneh with Roasted Beets can double as a dinner accompaniment or appetizer. Layered with rich labneh, then topped with crunchy walnuts and drizzled with a citrusy olive oil, it’s a gorgeous dish that celebrates the best of the season: root vegetables.
Why You’ll Love This Recipe
For this Labneh with Roasted Beets recipe, the goal is to create layers of flavors and textures. The base is rich and tangy labneh, that can either be homemade or store-bought, then the sweet beets, topped with crunchy walnuts and drizzled with an orange-infused olive oil provide a nice balance.
For a healthy, simple Mediterranean type of dinner, serve with roasted chicken or crusty bread.
This recipe can easily be made ahead and then assembled before serving. Each component can be made and consumed separately, too, so if you somehow end up with leftover toasted walnuts, pickled onions or orange olive oil, you can store them and use later on.
It’s also easily customizable: the walnuts are mostly here for texture, so if you don’t have walnuts, they can be swapped for any other type of nut, from pistachios to almonds. If you don’t have any oranges, regular olive oil will absolutely do, and if you don’t have Labneh, you can easily make it at home!
How to Make Homemade Labneh
Labneh is a concentrated yogurt, very popular throughout the Middle East. It’s made by draining the whey out of yogurt, resulting in a thick, rich, creamy condiment.
It’s commonly used as a spread, a dip, and as cream cheese. It’s served with pitas and alongside roasted vegetables and meat.
To make Labneh at home, you only need two ingredients: full-fat yogurt and salt.
All you have to do is add the yogurt and salt to a medium bowl and mix well to combine. Then, line a sieve with a piece of cheesecloth (paper towels also work!) placed over a bowl. Transfer the yogurt to the cheesecloth-lined sieve and fold in the overhand so the yogurt is completely covered.
Place a heavy weight over the center of the cheesecloth (like a can or corn or a jar or a heavy cream container) and place in the refrigerator. Allow it to drain for at least 12 hours and up to 48 hours. Discard the collected water.
The remaining product should be thick and creamy, like cream cheese. Labneh keeps in the fridge in an airtight container for up to 5 days.
For this particular recipe, use 2 cups full-fat yogurt and 1 tsp salt.
Labneh with Roasted Beets: Step-by-Step Instructions
You can prepare everything the day before. If making the Labneh at home, make sure to allow it to drain at least overnight.
Start by roasting the beets. You can get a head start and roast them in advance, along with the walnuts. Store the toasted walnuts in an airtight container and keep the beets in the fridge.
Then, make the pickled onions and chili. The chili is optional, but highly recommended. Pickling them takes some of the edge off and adds a little bit of sweetness. They add a nice spicy, mild kick and vibrant color to the final dish.
Finally, get started on the orange-infused olive oil. The longer it sits, the more flavorful it gets, so allow it to infuse for at least 30 minutes. Then all you have to do is assemble!
Tips for the Best Roasted Beets
Well, roasting beets couldn’t be easier: just wrap them in foil, drizzle with some olive oil and roast in a 400F oven until soft.
You don’t even need to peel them – that’s much easier done once they’re baked – just make sure to rinse off any excess dirt before baking.
Beets take a long time to get tender. Depending on the size and quality of the beets, they may take from 45 minutes to one and a half hours – perhaps even more. Beets are sweeter when roasted and I prefer that method over boiling them.
Use a paring knife to peel them and if you don’t want to stain your finger, I highly suggest using gloves.
If using different colors of beets, roast them separately and keep them in separate containers.
If you make this Labneh with Roasted Beets, please let me know in the comments! I’d love to hear from you.
Labneh with Roasted Beets
2-4
servings20
minutes12
hours45-60
minutesIngredients
4 medium beets
1/4 cup walnuts
1/4 cup olive oil, plus more for drizzling
2 sprigs thyme
1 orange: 3 strips of skin
1/2 small red onion, thinly sliced
1 small red chili, sliced
1/4 cup apple cider vinegar, plus 2 tbsp
1 tsp sugar
1 tbsp hot honey
1 cup Labneh
fresh dill
salt and black pepper
flaky sea salt
Directions
- Roast the beets: Preheat oven to 400°F (200°C). If using different color beets, place two medium pieces of foil on a large baking sheet. Place beets on top - separate them by color - and drizzle with olive oil to lightly coat. Wrap the beets in the foil. Bake until fork-tender, 45 to 60 minutes. Set aside to cool.
- Toast the walnuts: while the beets are in the oven, scatter walnuts on a small baking sheet. Bake until golden brown, about 5 minutes. Set aside to cool, then roughly chop.
- Pickle the onion and chili: Add onion and chili slices to a small bowl along with sugar. Cover with 1/4 cup apple cider vinegar. Mix to combine. Let sit for at least 30 minutes to pickle.
Make the orange oil: add 1/4 cup olive oil to a small saucepan over medium-low heat. Warm for about 5 minutes. Add the thyme sprigs and orange strips, remove from heat and set aside. Allow to infuse for at least 30 minutes.
- Peel and cut beets: When the beets are cool enough to handle, peel off the skins. Slice them into wedges and place in a medium bowl. To the same bowl, add half the orange oil, 2 tbsp vinegar, hot honey, salt and pepper. Toss to coat.
- Assemble: Spoon the Labneh onto a serving platter. Place beet wedges over the Labneh, top with chopped walnuts, pickled onion and chili. Drizzle with remaining orange oil and garnish dill, orange strips, flaky salt and black pepper. Serve.
Pingback: Labneh with Roasted Beets – from a small kitchen | My Meals are on Wheels
Pingback: Crispy Artichokes with Labneh - from a small kitchen
Pingback: Honey Orange Roasted Carrots with Labneh and Basil Oil - from a small kitchen