Name: Beet Labneh Dipping Sauce
Ingredients: 1 medium steamed beet, peeled; 2 cups whole milk labneh or 2% smooth Greek Yogurt (do not use fat free); 1 garlic clove, peeled and minced; kosher salt to taste; extra virgin olive oil for garnish; fresh herbs like chives, parsley and dill for garnish; chopped roasted and salted pistachios for garnish; Raw vegetables for crudité like carrots, bell pepper, cucumbers, and cauliflower

Beet Labneh Dipping Sauce

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Author: Roni Proter

Ingredients

Units Scale

1 medium steamed beet, peeled
2 cups whole milk labneh or 2% smooth Greek Yogurt (do not use fat free)
1 garlic clove, peeled and minced
kosher salt to taste
extra virgin olive oil for garnish
fresh herbs like chives, parsley and dill for garnish
chopped roasted and salted pistachios for garnish
Raw vegetables for crudité like carrots, bell pepper, cucumbers, and cauliflower

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Instructions

Roughly chop the beet and add it to a food processor, along with the chopped garlic
Pulse until combined, then add the yogurt and a pinch of salt and puree until completely smooth
Taste for seasoning and add salt if needed. Scoop the labneh into a small serving dish
Use the back of a spoon to smooth a little pool in the center of the labneh, drizzle with olive oil, top with fresh herbs, chopped pistachios and a little flaky salt. Serve with a variety of raw vegetables

Find it online: https://dinnerreinvented.com/recipes/beet-labneh-dipping-sauce/