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Receta Terzo Roasted Beets
by Mark Gordon

Terzo Roasted Beets
Calificación: 5/5
Avg. 5/5 1 voto
  Italia Italian
  Raciónes: 6


  • 1 qt Organic Whole Milk Yogurt
  • 2 # Medium Beets without tops, skin on
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 2 tsp Fresh Lemon Juice
  • 2 tsp Red Wine Vinegar
  • Salt & Pepper to Taste
  • 2 Tbls Good Fruity Extra Virgin Olive Oil
  • 2 tsp Ground Sumac
  • 2 tsp Coriander Seeds, toasted then ground
  • Salt & Pepper to Taste
  • ¼ cup Good Fruity Extra Virgin Olive Oil


  1. To make the labneh, line a sieve with cheese cloth. Wet the cheese cloth with a small amount of water then let drain. Place a sieve over a bowl. Add the yogurt & pull the sides of the cheese cloth up & tie them around a spoon. Place in the refrigerator for 2 days.
  2. Roast whole unpeeled beets in a non-reactive pan with 1 cup of water. Then sprinkle on 1 tsp salt, 1 tsp pepper & olive oil. Cover with foil & bake in a 400° oven until the tip of a knife slides easily in & out of the beet. This should take about 40 minutes depending on the size of the beets & the oven. Uncover & let cool to room temperature. Peel them using a towel discarding the peel. Cut into ½ “cubes & toss with a small amount of lemon juice & red wine vinegar. Toss with salt, pepper & olive oil.
  3. Remove the labneh discarding the cheese cloth. Evenly distributing everything amongst the 6 plates, spoon the labneh onto the middle of the plates & top with the beets. Sprinkle on the sumac, coriander seeds & olive oil.