Baby Beets with Labneh

Who doesn’t love a 5 ingredient, 10-minute side dish with no cooking required? Earthy baby beets on creamy labneh with nutty sprinkles of dukkah. Delicious!

Course Side Dish

Cuisine International

Diet Gluten Free, Vegetarian

Dietary Egg Free, Gluten Free, Vegetarian

Prep Time 10

Total Time 10

Servings people

Calories 59kcal

Author Amy Chung

Ingredients

1 tub labneh (350g)
1 packet baby beets
1 tsp dill chopped
1 tbsp dukkah
2 tsp olive oil

Metric - US Customary

Instructions

Finely chop fresh dill.
Tear the labneh roughly and place it in a circle in the middle of the plate.
Place the baby beets in the centre.
Sprinkle dukkah and drizzle some dill and olive oil on top.
Serve.

Video

Notes

If you love the idea of this baby beet side dish but can’t find labneh, there are some substitutes you can use. You can try Greek yoghurt, cream cheese, sour cream, mascarpone cheese or ricotta cheese.
If dill is too strong for you or if you’re simply not a fan, chervil or parsley would make a great alternative. Some fresh herbs would definitely enhance the dish.
Dukkah can be made at home, especially if you have all the ingredients. Alternatively, you can just sprinkle some finely chopped nuts and seeds of your choice. Za’atar can also be used if you love all the herbs and spices, especially Za’atar with sumac as it would go really well with the baby beets. For something less crunchy but still flavoursome, it would be to sprinkle some Ras el Hanout. This Moroccan spice blend is quite strong so just a pinch would suffice.
Using unflavoured vegan yoghurt, you can make a vegan version of labneh.

Nutrition