Beetroot Labneh with Dill and Toasted Walnuts
A shockingly pink, tangy dip made from strained yoghurt and sweet roasted beetroot. Labneh is easier than it sounds, since it simply requires a muslin cloth and a little patience.
- Vegetarian
- Contains nuts
Method
Stir the salt into the yoghurt. Line a sieve with a double layer of muslin or a clean tea towel, set it over a bowl, and spoon the yoghurt in. Gather up the edges, tie and leave in the fridge for 12–24 hours until thick like soft cream cheese.
Grate or blitz the beetroot to a fine purée in a food processor.
Mix the strained labneh with the beetroot, garlic, lemon juice and olive oil until you have a vivid, smooth dip. Taste and add salt if needed.
Swirl onto a plate or bowl. Scatter with walnuts, dill and a little za’atar, and finish with a good drizzle of olive oil.
Serving ideas
Superb on a mezze table with warm flatbread, or dolloped beneath roasted lamb, salmon or grilled aubergine.
•Variations
Make it yours
Quick version
Short on time? Use ready-made labneh or extra-thick Greek yoghurt and mix it directly with the beetroot. The result will be slightly softer.
Spiced
Add ½ tsp ground cumin and a pinch of chilli flakes.
Nut swap
Use pistachios or toasted pumpkin seeds.
