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Dipping naan bread into red beet labneh dip recipe for entertaining.

Red Beet Labneh

A creamy, delicious fresh cheese made from Yogurt, mixed with cooked, pureed red beets. Serve with naan or pita bread, raw veggies or chips. Especially good with grilled or roasted lamb and fish.
5 from 14 votes
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 to 8 servings
Calories: 159kcal
Author: Pat Nyswonger

Ingredients

  • 2-3 medium-size beets roasted and pureed
  • 2 tablespoons olive oil
  • 1-½ cups of prepared Labneh
  • 2 tablespoons tahini sauce optional

Instructions

  • Preheat the oven to 400°F
  • Rinse the beets under cold running water to remove any soil, trim the top greens off but leave a one-inch stub remaining. To keep the beets from ‘bleeding’ while cooking, do not cut into the top of the beet or cut the rat-tail root off.
  • Drizzle a little olive oil over the beets and wrap them in foil. Transfer to a baking sheet or oven-proof dish and roast for 45-60 minutes, checking after 45 minutes for doneness.
    To test, use a wooden skewer to insert into the upper portion of the beet and if there is little or no resistance they are done. If some of the beets are larger than others they may take a little longer to roast, remove the ones that test done.
  • When the beets test done, transfer them from the oven and remove the foil from the roasted beets, transfer to a plate to cool, then trim the top and root-tail off. Peel the beets by rubbing with a folded paper towel or scraping the skin off with the dull side of a table knife.
  • Cut the beets into quarters and place them in a blender and process them to a thick puree.
  • In a medium-size bowl add the prepared labneh to a bowl and stir in 1/2 cup of the beet puree and the tahini sauce if you are using it. Stir the mixture until it is smooth. Taste, and season with salt if desired.
  • Transfer to a serving dish and serve with pita or naan bread, pita chips or vegetable sticks.

Notes

This recipe can easily be adjusted to make a smaller portion of red beet labneh. The usual proportions are 2/3 labneh cheese to 1/3 beet puree.

Nutrition

Serving: 1 | Calories: 159kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 43mg | Fiber: 1g | Sugar: 4g