Baby Beets with Labneh and Dukkah Recipe
This simple and flavorful Baby Beets with Labneh recipe combines creamy labneh with tender baby beets, aromatic dill, crunchy dukkah, and a drizzle of olive oil to create a refreshing and healthy appetizer or side dish. It’s a delightful blend of textures and Mediterranean-inspired flavors ideal for light meals or snacks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (if cooking beets from raw)
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
For the Labneh Base
- 1 tub labneh (350g)
For the Beets
- 1 packet baby beets (approximately 250-300g)
- 1 tsp dill, chopped
- 1 tbsp dukkah
- 2 tsp olive oil
Instructions
- Prepare the Baby Beets: If the baby beets are raw, boil or roast them until tender. Drain and let cool. If they are pre-cooked or vacuum-packed, simply drain and pat dry.
- Arrange the Labneh: Spread the tub of labneh evenly on a serving plate as the creamy base.
- Top with Beets: Scatter the baby beets over the labneh evenly.
- Add Herbs and Seasoning: Sprinkle the chopped dill and dukkah over the beets and labneh for fresh herbal notes and crunch.
- Drizzle with Olive Oil: Finish the dish by drizzling 2 teaspoons of olive oil across the top to add richness and enhance the flavors.
Notes
- Use pre-cooked baby beets for a quicker preparation.
- Dukkah can be substituted with toasted nuts and seeds mixture if unavailable.
- This dish can be served chilled or at room temperature.
- Labneh is a strained yogurt cheese; Greek yogurt can be used as a substitute if labneh is not available.
