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Nutrition Facts
Serving Size 72 g
(Approx. 8 Servings)
Amount Per Serving
Calories 40 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 270 mg 11%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 6 g
Vitamin A 0% • Iron 0%
Vitamin C 2% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Beet Labneh

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Prep Time
8 hours
Cook Time
45 minutes
Total Time
8 h 45 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 cup(s) Greek yogurt, plain
1 cheese cloth, as needed
1 medium red or golden beet, top trimmed
1 Tsp kosher salt, plus more as needed
1 1/2 Tsp cracked black pepper, plus more as needed
2 Tsp shallots, minced
1 Tbsp lemon juice
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Instructions

1
Place yogurt into a very fine mesh strainer lined with cheese cloth. Place strainer over a bowl to allow water to drain away from yogurt.
2
Cover yogurt gently with plastic wrap and allow it to drain for at least 8 hours, overnight is best. Dispose of drained liquid left in bowl and place labneh in an airtight container until ready to use.
3
For beet, fill a medium sized pot full of water and bring to a boil, add beet and cook until very tender approximately 25 to 35 minutes.
4
Once beet is tender, cool then wipe skin off using a paper towel, set aside.
5
In a food processor, combine yogurt, beet, salt and pepper, shallots and lemon juice. Pulse until very smooth and creamy, season to taste, refrigerate and keep for up to a week.
6
Chef's Note: I like to serve this with Homemade Fennel Flatbread, recipe on heb.com. It is also great as a vegetable dip or a colorful sauce to serve along side roasted chicken.
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