LABNEH WITH ROAST BEETROOT, PRESERVED LEMON & GREEN ROMESCO SAUCE
Rustle up this veggie-friendly salad platter with a green chilli romesco. You can make the labneh a day or so ahead and keep it covered in the fridge
Provided by Rosie Birkett
Categories Dinner, Lunch, Supper
Time 1h50m
Number Of Ingredients 18
Steps:
- First, make the labneh. Mix the yogurt with a pinch of salt. Line a sieve with muslin, a clean J-cloth or a few sheets of kitchen paper and rest over a deep bowl. Spoon in the yogurt, then cover and put in the fridge to strain for about 4 hrs. You'll be left with a firmer, soft cheese-like substance - this is your labneh.
- Meanwhile, heat the oven to 200C/180C fan/gas 6. Toss the beetroots in the olive oil with salt, pepper and the thyme leaves. Wrap each beet loosely in foil, then place in a roasting tin. Roast for 1 hr, or until tender. Remove from the oven and allow to cool. Peel off the skins, then slice into wedges. Dress with olive oil and season.
- Meanwhile, heat the grill to high. Toss the green pepper and chilli with a little oil on a baking tray and grill, turning halfway, until blackened all over (about 10-12 mins). Transfer to a bowl, cover with cling film and leave to cool. Remove and discard the skin and any seeds, then set aside.
- To make the sauce, put the pumpkin seeds, most of the herbs and hazelnuts (reserving a few to serve), coriander seeds and cumin seeds in the bowl of a food processor with the garlic and preserved lemon and blitz to coarse crumbs. Add the green pepper, chilli and 1 tsp flaky sea salt. Blitz again to a coarse paste, then add the honey, bread and olive oil. Whizz gradually, adding 100-150ml water, until you have a spoonable sauce. Pour into a bowl, season and add the lemon juice 2 tsp at a time, until it's balanced and not too sharp.
- Smooth a spoonful of labneh on each plate and top with the dressed beets. Spoon over the sauce, then scatter over the remaining hazelnuts and the herbs and drizzle over some more oil.
Nutrition Facts : Calories 757 calories, Fat 66 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium
BEET DIP WITH LABNEH
This recipe for a delicious raw beet dip comes from Botanica, a vegetable-focused restaurant in Los Angeles run by Emily Fiffer and Heather Sperling. The recipe is easy - throw everything into the blender raw - though it requires a little time for the blades to break down the beets with walnuts, olive oil and a few other aromatics. Fiffer and Sperling cleverly adapted the dip from muhammara, the Middle Eastern spread made from red peppers. Using beets creates another dish altogether, but one that tastes bright, sweet and earthy. Serve it with a dollop of labneh, as well as warm pita and quartered Persian cucumbers for dipping, and generously drizzle everything with olive oil and crunchy salt.
Provided by Tejal Rao
Categories easy, quick, snack, dips and spreads, appetizer, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
- Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.
More about "labneh with roast beetroot preserved lemon green romesco sauce recipes"
ROASTED BEETROOT RECIPES | BBC GOOD FOOD
Web Labneh with roast beetroot, preserved lemon & green romesco sauce 2 ratings Rustle up this veggie-friendly salad platter with a green chilli romesco. You can make the labneh a day or so ahead and keep it …
From bbcgoodfood.com
From bbcgoodfood.com
BEETS WITH GARLICKY LABNEH RECIPE | BON APPéTIT
Web Nov 15, 2018 Finely chop lemon flesh and add to bowl with lemon peel. Add shallots, honey, red pepper flakes, 2 Tbsp. lemon juice, and a 4-finger pinch of salt. Stir in 2 Tbsp. oil; season with black pepper.
From bonappetit.com
From bonappetit.com
HOMEMADE LABNEH - SIMPLY LEBANESE
Web Aug 4, 2017 Instructions. Line a large colander with a cheese cloth or a very light kitchen towel. Pour an entire 32oz container of plain yogurt into the lined colander. Stir in ½ teaspoon of salt. Fold the sides of the towel …
From simplyleb.com
From simplyleb.com
HERBED LABNEH WITH PRESERVED LEMON RECIPE | BON …
Web Sep 17, 2014 teaspoon ground cumin ⅓ cup olive oil Preparation Step 1 Season labneh with salt and pepper and add lemon juice to taste. Thin with water until the consistency of sour cream. Step 2 Process...
From bonappetit.com
From bonappetit.com
ROASTED BEETROOTS AND LABNEH - DELICIOUSLY MEDITERRANEAN
From deliciouslymediterranean.com
Cuisine MediterraneanTotal Time 1 hr 3 minsCategory Salads & VegetablesPublished Jan 28, 2021
LABNEH WITH ROAST BEETROOTS, PRESERVED LEMON & GREEN …
Web Aug 23, 2018 4 To make the sauce, put the seeds, nuts and spices in the bowl of a food processor with the garlic and preserved lemon and blitz to coarse crumbs. Add the …
From pressreader.com
From pressreader.com
LABNEH WITH ROAST BEETROOT PRESERVED LEMON GREEN …
Web First roast the beetroot in the oven. Toss the wedges in olive oil, salt and pepper, cover with foil and pop in the oven. After half an hour, remove the foil to allow them to take on a …
From tfrecipes.com
From tfrecipes.com
ROASTED BEETS WITH LABNEH - PLANT-BASED | AEGEAN DELIGHT
Web Jan 2, 2021 How to Make Roasted Beets with Labneh. Preheat oven to 400°F. If the beets have leaves, remove them, wash, then set aside. Wrap each beet with aluminum …
From aegeandelight.com
From aegeandelight.com
ROAST BEETROOT, GREENS, LABNEH AND CUMIN - SOIL ASSOCIATION
Web Aug 16, 2018 Method. Pre-heat the oven to 200°C. First roast the beetroot in the oven. Toss the wedges in olive oil, salt and pepper, cover with foil and pop in the oven. After half an hour, remove the foil to allow them to take on a little colour. After another 20 minutes or so the beetroot should be soft. Allow to cool.
From soilassociation.org
From soilassociation.org
RED BEET LABNEH - SAVOR THE BEST
Web Jun 8, 2021 In a medium-size bowl add the prepared labneh to a bowl and stir in 1/2 cup of the beet puree and the tahini sauce if you are using it. Stir the mixture until it is …
From savorthebest.com
From savorthebest.com
ROASTED BEET SALAD WITH LABNEH - EVERGREEN KITCHEN
Web Dec 17, 2021 Instructions. Make labneh: Line a sieve with cheesecloth, then set it over a medium bowl. Add yogurt and salt into the prepared sieve, then gently stir to mix. Fold …
From evergreenkitchen.ca
From evergreenkitchen.ca
TODAY’S RECIPE: LABNEH WITH ROAST BEETROOTS, PRESERVED …
Web Sep 13, 2018 4 Put pumpkin and spice seeds and most of the nuts in food processor with garlic and preserved lemon (flesh and pith removed) and blitz. Add green pepper, chilli …
From pressreader.com
From pressreader.com
LABNEH WITH ROAST BEETROOT PRESERVED LEMON GREEN ROMESCO …
Web 400g natural, full-fat Greek yogurt: 4 large beetroots , skin on and cleaned: 1½ tbsp olive oil , plus extra for drizzling: 4 thyme sprigs , leaves picked
From recipert.com
From recipert.com
LABNEH WITH ROAST BEETROOT AND PRESERVED LEMON AND GREEN ROMESCO SAUCE ...
Web Nov 21, 2019 - Labneh with roast beetroot and preserved lemon and green romesco sauce. ... Labneh with roast beetroot and preserved lemon and green romesco sauce. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or …
From pinterest.co.uk
From pinterest.co.uk
LABNEH WITH ROAST BEETROOT, PRESERVED LEMON AND GREEN ROMESCO …
Web Sep 4, 2018 - Labneh with roast beetroot, preserved lemon and green romesco sauce. ... Labneh with roast beetroot, preserved lemon and green romesco sauce. …
From pinterest.co.uk
From pinterest.co.uk
LABNEH WITH ROAST BEETROOT, PRESERVED LEMON & GREEN …
Web Oct 16, 2019 - Rustle up this veggie-friendly salad platter with a green chilli romesco. You can make the labneh a day or so ahead and keep it covered in the fridge. Pinterest. …
From pinterest.co.uk
From pinterest.co.uk
LABNEH WITH ROAST BEETROOT, PRESERVED LEMON & GREEN …
Web Labneh with roast beetroot, preserved lemon & green romesco sauce Ingredients Produce 4Beetroots, large skin on and cleaned 1Chilli, green 1 small handfulCoriander 1 …
From pinterest.co.uk
From pinterest.co.uk
MAYDAN’S BEET-LABNEH DIP - ALEXANDRA'S KITCHEN
Web Dec 30, 2018 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. …
From alexandracooks.com
From alexandracooks.com
HOMEMADE LABNEH RECIPE WITH RAINBOW ROASTED BEETS - FOOD …
Web Aug 24, 2022 This recipe requires 24 hours rest time. Step 1. For the labneh, place a sieve over a bowl. Make sure the sieve is not touching the bottom of the bowl and line it …
From foodnetwork.ca
From foodnetwork.ca
LABNEH WITH PRESERVED LEMON & PISTACHIO – OUR MODERN …
Web May 15, 2020 Quarter the preserved lemon and remove the pulp from the lemon wedges to leave only the skin. Finely dice the lemon and then add a quarter to the labneh, …
From ourmodernkitchen.com
From ourmodernkitchen.com
LABNEH WITH ROAST BEETROOTS, PRESERVED LEMON & GREEN ROMESCO …
Web Save this Labneh with roast beetroots, preserved lemon & green romesco sauce recipe and more from BBC Good Food Magazine, September 2018 (#158) to your own online …
From eatyourbooks.com
From eatyourbooks.com
You'll also love