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Categories:
milk yogurt salt ground black pepper lemon juice red wine vinegar salt olive oil coriander seeds salt olive oil
Viewed: 1 - Published at: 7 years agoIngredients
- 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
- A 1/4 cup Good Fruity Extra Virgin Olive Oil
Method
- 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 400A degrees 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 A 1/2 acubes & 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.
