Beet Dip With Labneh Food
ROASTED BEET AND LENTIL DIP
This brightly-hued dip is packed with fiber, thanks to both red beets and lentils. Canned lentils can be found in most grocery stores and are a great alternative to the ever-popular chickpea. Just make sure to drain them well and give them a good rinse to eliminate extra sodium before using them.
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F with 2 racks set in the middle. Stir together 1/4 cup water, 1 tablespoon of the oil, 2 tablespoons red wine vinegar, thyme, garlic and 1/4 teaspoon salt together in a 2-quart baking dish. Add the beets and stir to coat in the liquid. Cover the baking dish with aluminum foil and bake in the upper rack of the oven until the beets are fork-tender, about 1 hour, stirring the beets once halfway through the cooking time.
- Meanwhile, spread the walnuts on a baking sheet and toast on the lower rack of the oven until slightly darkened in color and fragrant, 12 to 15 minutes. Remove from the oven and cool completely. Finely chop 3 of the toasted walnuts and reserve for garnish.
- Remove the thyme from the baking dish and discard. Cool the beets and cooking liquid slightly, about 10 minutes. Add the beets, cooking liquid (along with the cooked garlic), whole toasted walnuts, lentils, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the remaining 1 tablespoon red wine vinegar if desired.
- Transfer the dip to a small serving bowl and garnish with the reserved walnuts. Serve with pita chips and vegetables.
BEET DIP WITH LABNEH
This recipe for a delicious raw beet dip comes from Botanica, a vegetable-focused restaurant in Los Angeles run by Emily Fiffer and Heather Sperling. The recipe is easy - throw everything into the blender raw - though it requires a little time for the blades to break down the beets with walnuts, olive oil and a few other aromatics. Fiffer and Sperling cleverly adapted the dip from muhammara, the Middle Eastern spread made from red peppers. Using beets creates another dish altogether, but one that tastes bright, sweet and earthy. Serve it with a dollop of labneh, as well as warm pita and quartered Persian cucumbers for dipping, and generously drizzle everything with olive oil and crunchy salt.
Provided by Tejal Rao
Categories easy, quick, snack, dips and spreads, appetizer, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
- Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.
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MAYDAN’S BEET-LABNEH DIP - ALEXANDRA'S KITCHEN
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5/5 (4)Category AppetizerCuisine Middle EasternTotal Time 1 hr 15 mins
- If you’re using Greek yogurt, line a sieve with a coffee filter, and set it over a bowl. Place the yogurt in the coffee filter and place the whole set up (bowl, sieve, filter) in the fridge to drain overnight.
- Preheat oven to 400ºF. Place the beets in a small baking dish like a pie plate or 8-inch baking dish. Add water to reach halfway up the pan. Cover pan with foil. Transfer pan to the oven and cook until the beets until very tender, about an hour. Let cool briefly, then peel the beets by rubbing off the skins. Using paper towels might help. Roughly chop the beets.
- In a food processor or blender, add the garlic, 1/2 teaspoon kosher salt, and a quarter of the cooked beets. Purée until very smooth— you’ll have to use a spatula to scrape down the sides in between periods of puréeing. Add 1/8 cup of the strained yogurt or labneh and purée until smooth. Add the remaining beets and repeat the puréeing-scraping process until the beets are very smooth. Add the remaining labneh or yogurt and lemon juice, and purée one more time until smooth. Taste. Add more salt and lemon to taste.
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