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.
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!
Looking for more colorful recipes featuring beets? Look no further!
Roasted Beetroot Hummus
Roasted Beet Salad with Goat Cheese
Roasted Beet and Labneh Dip
- 1 food processor
- 1 silicone spatula
- 1 baking sheet
- tinfoil to wrap the beet
- 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
- 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).