Labneh with Roasted Beets and Feta
Labneh is a Middle Eastern yogurt cheese which can be purchased premade or you can DIY it and make your own very easily. If you are looking for strictly A2 dairy, you can use A2 milk to make your own yogurt or purchase A2 yogurt made from cow’s milk (Bellwether Farms from California makes a delicious one!) or naturally A2/A2 goat’s or sheep’s milk yogurt.
This gorgeous dish, where beets act as an island of red jewels on a cloud of creamy white labneh, can be served as part of a mezze platter at your next potluck or dinner party (even a party for one). This is perfect for dipping with a piece of warm pita or crusty sourdough.
Ingredients
1 quart plain, whole milk yogurt (cow's, goat's or sheep's milk)
2 large or 3 medium beets
3 tablespoon olive oil
½ teaspoon sea salt
1 tablespoon fresh thyme
1 sprig fresh rosemary, finely chopped
Pinch black pepper
1 teaspoon red wine vinegar
2 tablespoon fresh orange juice
1 tablespoon lemon juice
2 teaspoon honey
4 ounces sheep's milk feta
Directions
To make the labneh, line a fine mesh strainer with a tea towel, fine-weave cheesecloth or a paper towel, and set the strainer over a bowl. (If you are not making your own labneh and using store-bought, skip ahead to step 4.)
Pour the yogurt into the lined strainer and let it drain into the bowl for 12-24 hours in the refrigerator, until it is thickened, straining out the majority of the liquid whey. If you prefer a thicker labneh, let it strain on the longer side. (Straining for just 6–8 hours gives you Greek yogurt!)
Remove the yogurt cheese, labneh, from the strainer and store it in a glass container until ready to use.
To make the beets, preheat the oven to 375 degrees F and line a sheet pan with parchment paper.
Trim the ends off the beets and cut the beets into small dice, about ½-inch cubes. Toss the beets with the olive oil, salt, thyme, rosemary and pepper, stirring to coat. Spread them on the prepared sheet and bake for 30–40 minutes, until the beets are tender.
Remove the beets from the pan and place them in a bowl. Add the vinegar, orange and lemon juices and honey, stirring to coat. Let cool slightly before serving to prevent melting the labneh.
To serve, spread the labneh on a serving dish or plate, creating an even layer and a base for the beets. Place the prepared beets in a neat mound in the middle of the labneh. Crumble the sheep's milk feta over the dish and serve.
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