More about "beet dip with labneh recipes"
RED BEET LABNEH - SAVOR THE BEST
From savorthebest.com
5/5 (13)Total Time 1 hrCategory AppetizersCalories 159 per serving
- Rinse the beets under cold running water to remove any soil, trim the top greens off but leave a one-inch stub remaining. To keep the beets from ‘bleeding’ while cooking, do not cut into the top of the beet or cut the rat-tail root off.
- Drizzle a little olive oil over the beets and wrap them in foil. Transfer to a baking sheet or oven-proof dish and roast for 45-60 minutes, checking after 45 minutes for doneness. To test, use a wooden skewer to insert into the upper portion of the beet and if there is little or no resistance they are done. If some of the beets are larger than others they may take a little longer to roast, remove the ones that test done.
- When the beets test done, transfer them from the oven and remove the foil from the roasted beets, transfer to a plate to cool, then trim the top and root-tail off. Peel the beets by rubbing with a folded paper towel or scraping the skin off with the dull side of a table knife.
MAYDAN’S BEET-LABNEH DIP - ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (4)Category AppetizerCuisine Middle EasternTotal Time 1 hr 15 mins
- If you’re using Greek yogurt, line a sieve with a coffee filter, and set it over a bowl. Place the yogurt in the coffee filter and place the whole set up (bowl, sieve, filter) in the fridge to drain overnight.
- Preheat oven to 400ºF. Place the beets in a small baking dish like a pie plate or 8-inch baking dish. Add water to reach halfway up the pan. Cover pan with foil. Transfer pan to the oven and cook until the beets until very tender, about an hour. Let cool briefly, then peel the beets by rubbing off the skins. Using paper towels might help. Roughly chop the beets.
- In a food processor or blender, add the garlic, 1/2 teaspoon kosher salt, and a quarter of the cooked beets. Purée until very smooth— you’ll have to use a spatula to scrape down the sides in between periods of puréeing. Add 1/8 cup of the strained yogurt or labneh and purée until smooth. Add the remaining beets and repeat the puréeing-scraping process until the beets are very smooth. Add the remaining labneh or yogurt and lemon juice, and purée one more time until smooth. Taste. Add more salt and lemon to taste.
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