Roasted Beet + Radicchio Salad with Labneh – Catenafarm

Name: Roasted Beet + Radicchio Salad with Labneh – Catenafarm
Ingredients: 650g full fat or Greek yogurt; ½ tsp salt; Zest from ½ lemon; 1 shallot, thinly sliced; 3 tbsp olive oil; Juice from ½ lemon; 2 tsp red wine vinegar; 1 tsp honey; 1 large garlic clove, minced; Pinch of salt and pepper; 1 bunch (6 sm-med) beets, ends removed, peeled and cut into small, 1-2 inch wedges; 1 tsp vegetable oil; ½ small head radicchio, washed and thinly sliced; ½ cup dill, chopped; 1 cup labneh; Roasted beets; For garnish: microgreens or shoots (optional)

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Roasted Beet + Radicchio Salad with Labneh Makes 2 large or 4 small portions Note(s): If you are really not a fan of bitter greens, cut radicchio into quarters,

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.catenafarm.ca.

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Ingredients

650g full fat or Greek yogurt
½ tsp salt
Zest from ½ lemon
1 shallot, thinly sliced
3 tbsp olive oil
Juice from ½ lemon
2 tsp red wine vinegar
1 tsp honey
1 large garlic clove, minced
Pinch of salt and pepper
1 bunch (6 sm-med) beets, ends removed, peeled and cut into small, 1-2 inch wedges
1 tsp vegetable oil
½ small head radicchio, washed and thinly sliced
½ cup dill, chopped
1 cup labneh
Roasted beets
For garnish: microgreens or shoots (optional)