I really can’t get enough of this Roasted Beet and Labneh Dip! Earthy, vibrant, fresh flavors, tangy, and savory; this dish has it all! The flavors are simple, ingredients few and accessible, but the end result is truly special.
![A vibrant pink beet and labneh dip. Garnished with fresh freesia and za'atar.](https://spicygelato.kitchen/wp-content/uploads/2022/06/Roasted-Beet-and-Labneh-close-up-edited-scaled.jpg)
My homemade Labneh recipe is a jump-off ingredient for many of my recipes. Learn how to make this recipe a part of your repertoire HERE!
Labneh is something I ALWAYS have in my fridge. It’s made by simply straining the whey from whole milk yogurt; the longer you strain it, the thicker it will be. Although Labneh is widely available to purchase, making it from scratch is insanely easy.
TAKE A PEEK AT MY HOMEMADE LABNEH RECIPE
It will be sure to become staple in your fridge!
![A plate of roasted beet and labneh dip, garnished with za'atar and fresh freesia. Served with sourdough toasts and tzatziki.](https://spicygelato.kitchen/wp-content/uploads/2022/03/Roasted-Beet-Labneh-landscape-1024x768.jpg)
Looking for more colorful recipes featuring beets? Look no further!
Vegetarian Borscht
Beetroot Gazpacho
Roasted Beetroot Hummus
Roasted Beet Salad with Goat Cheese
![Roasted Beet Labneh with Whole Za'atar](https://spicygelato.kitchen/wp-content/uploads/2022/03/RoastedBeetLabneh-500x500.jpg)
Roasted Beet and Labneh Dip
I really can't get enough of this dip! Earthy, vibrant, fresh flavors, tangy, and savory; this dish has it all! The flavors are simple, ingredients few and accessible, but the end result is truly special.
Equipment
- 1 food processor
- 1 silicone spatula
- 1 baking sheet
- tinfoil to wrap the beet
Ingredients
- 4 oz beet trimmed and scrubbed; tennis ball size
- extra-virgin olive oil
- kosher salt
- freshly ground pepper
- 1 cup Labneh room temperature; store bought or try my easy homemade recipe
- 1 garlic clove chopped
- 1 lemon juice of ½, plus more to taste
- zaatar for garnish; I prefer a whole spice za'atar
Instructions
- Preheat the oven to 400° F and set a rack to the middle position.
- Trim and scrub the beet. It's not necessary to peel the beet for this recipe; the skin is entirely edible. Place the whole beet in the middle of a medium-sized tinfoil square. Drizzle with 2 tablespoons extra-virgin olive oil and a sprinkling of Kosher salt; wrap the beet tightly in tinfoil.
- Place on a baking sheet and roast for 45 minutes.
- Remove from oven and allow the beet to cool down completely (be careful of the steam if you open it too soon). Chop the beet into 8 pieces.
- Add the beet, garlic, 1 tablespoon extra-virgin olive oil, a pinch of salt, and a few grinds of black pepper to the bowl of a food processor; pulse until smoothish. I normally have to scrape down the sides/top with a silicone spatula at this point.
- Add labneh and lemon juice. Slowly drizzle in 2 tablespoons of extra-virgin olive oil while the motor is running; pulse until smooth.
- Taste; season with lemon juice, salt, and pepper (if needed).
- I like to pop this in the fridge for at least a few hours to thicken slightly and allow the flavors to marry. If not, no biggie! You can enjoy this immediately.
- Garnish with za'atar (optional).
Notes
Store in an air-tight container in the fridge for 4 days.
Pingback: Labneh (Yogurt Cheese) - Spicy Gelato Kitchen