Beet salad with labneh

This is what borscht might look like if it were a Mediterranean dish. Instead of swimming in a bowl of hot broth, these bright red beets are marinating in lemon juice and topped with fresh parsley, with a bit of olive oil to add flavor. And the sour cream? Fresh labneh, or maybe yogurt.

Beets aren’t especially cheap at the moment, but I had a craving (yes, it happens) and I managed to find a bunch being sold for half-off because they were ugly and misshapen. Well, once you cook them and chop them, you can’t tell.

For 4 big servings (or more smaller ones):

1 kilo beets
1 small onion
1/2 cup lemon juice, or more to taste
1 teaspoon salt (or to taste)
1/4 cup chopped parsley
olive oil for drizzling
1/2 cup labneh or yogurt, or more to taste

Cook the beets — either pierce them and microwave them in a covered glass dish until soft, about 15 minutes, or wrap in tinfoil and roast in the oven on high heat, also for 15-20 minutes. I used the microwave because I figured it was more efficient.

Peel the beets — the peel should come off easily — and chop into chunks. Slice the onion, and toss with the beets along with the lemon juice, salt, parsley and olive oil.

Serve alongside healthy scoops of labneh or yogurt.

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