Black Currant Labneh with Roasted Beets | Club House for Chefs

Ingredients

• Black Currant Labneh | Serves 4
• 1 quart (1 liter) Greek yogurt, full-fat
• 1 1/2 tsps (7 milliliters) Club House Sea Salt Grinder
• 1/4 cup plus 1 tablespoon (75 milliliters) black currant jam, divided
• Black Currant Roasted Beets | Serves 4
• 4 medium beets, trimmed, peeled and cut to wedges (about 500 g)
• 4 tbsps (60 milliliters) olive oil, divided
• 1 tsp (5 milliliters) Club House Sea Salt Grinder
• 1 tsp (5 milliliters) Club House ® Thyme Leaves
• 1/2 tsp (2 milliliters) Club House ® Garlic Powder
• 2 tbsps (30 milliliters) black currant jam
• 2 tbsps (30 milliliters) red wine vinegar
• 1/4 cup (60 milliliters) roasted and salted pistachios, chopped
• 1/4 cup (60 milliliters) crumbled feta cheese, sheep’s milk