Beet Dip With Labneh
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium beet or 1 bunch small beets (about ½ pound), peeled and roughly chopped
- 1cup whole walnuts, toasted, plus chopped walnuts for garnish
- 1lemon, juiced, plus additional, for zesting and juicing
- 1tablespoon pomegranate molasses
- 1teaspoon chile flakes, such as Urfa
- 1garlic clove, peeled
- 1teaspoon kosher salt, plus more to taste
- ½cup extra-virgin olive oil, plus more for garnish
- Freshly ground black pepper
- 1cup labneh, for serving
- Torn pita, for serving
- 3Persian cucumbers, quartered, for serving
Nutritional analysis per serving (6 servings)
400 calories; 34 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 12 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 9 grams protein; 414 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
- Step 2
Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.
Private Notes
Comments
What is pomegranate molasses? What is labneh?
Substitute for pomegranate molasses? Any ideas?
Labneh is just strained yogurt, or even Fage or a good Greek yogurt would do. Pomegranate molasses is what it is… a syrup made from pomegranates.
I had just dined at Supra, Washington DC’s premiere Georgian restaurant, where I ate a dreamy beet paté (which was paired with a butternut squash one!) called pkhali, and I wanted more. So I made this, knowing that it wouldn’t be exactly the same. But it is delicious and comes together so quickly that it almost felt like instant gratification. As some cooks noted in the comments, this is on the runny side, which feels dangerous given its color. I started with 1/4 cup olive oil, but I was also wanting it to be super smooth. I ended up using the full 1/2 cup olive oil and then the juice of 2 lemons—mine were on the small side—so mine was runny. I subbed in Aleppo pepper for the urfa and ended up using an extra 1/2 teaspoon. I whipped the labneh (Cedar’s brand from Whole Foods), which was supplemented by 1/4 cup low-fat Fage to make a full cup. I think it was a fanciful move, but I was inspired by the whipped ricotta and beet salad I’d eaten recently. I added all the extra flourishes: swirls of my “good” olive oil, chopped walnuts, lemon zest, drizzles of pomegranate molasses, and Maldon salt. Served with lavash. It was a hit!
What are "small beets" are? Pre-coocked betroots? I live in England and not 100% sure
Beets = beetroot. Same thing.
This is great! If you live in a semi rural area like me and can’t easily source pomegranate molasses, 3 dates and a sprinkle of sumac is a reasonable sub.