Beetroot Labneh Dip - Rouba Shahin Middle Eastern Cooking

Name: Beetroot Labneh Dip - Rouba Shahin Middle Eastern Cooking
Ingredients: 500g natural yogurt (full cream); 2 beetroots medium size (roasted, boiled, or canned); 1 garlic clove crushed; salt to season; Straining the yogurt for longer than 4 hours will result in a thicker and firmer consistency similar to cream cheese.; Whether you roast or boil the beetroots, it’s best to peel them when they are warm.; The intense red colour of the beetroot is due to betacyanin, an antioxidant essential for a healthy heart.; Beverages; Breakfast; Desserts; Mains; Salads; Sides; Snacks

roubashahin.com.au

The pureed red beetroot Labneh Dip strained yogurt is beautiful to look at and delicious to eat. Just 3 ingredients are needed!

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Ingredients

500g natural yogurt (full cream)
2 beetroots medium size (roasted, boiled, or canned)
1 garlic clove crushed
salt to season
Straining the yogurt for longer than 4 hours will result in a thicker and firmer consistency similar to cream cheese.
Whether you roast or boil the beetroots, it’s best to peel them when they are warm.
The intense red colour of the beetroot is due to betacyanin, an antioxidant essential for a healthy heart.
Beverages
Breakfast
Desserts
Mains
Salads
Sides
Snacks