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Ingredientes
- 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
Direcciones
- 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.
- 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 âcubes & toss with a small amount of lemon juice & red wine vinegar. Toss with salt, pepper & olive oil.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 6 servings | |
| Calories 119 | |
| Calories from Fat 25 | 21% |
| Total Fat 2.76g | 3% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 522mg | 22% |
| Potassium 420mg | 12% |
| Total Carbs 15.01g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 13.07g | 9% |
| Protein 8.89g | 14% |
