Beet Dip With Labneh

Recipe from Heather Sperling and Emily Fiffer

Adapted by Tejal Rao

Beet Dip With Labneh
Bobby Doherty for The New York Times. Food Stylist: Maggie Ruggiero. Prop stylist: Margaret MacMillan Jones.
Total Time
10 minutes
Rating
5(1,043)
Comments
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This recipe for a delicious raw beet dip comes from Botanica, a vegetable-focused restaurant in Los Angeles run by Emily Fiffer and Heather Sperling. The recipe is easy — throw everything into the blender raw — though it requires a little time for the blades to break down the beets with walnuts, olive oil and a few other aromatics. Fiffer and Sperling cleverly adapted the dip from muhammara, the Middle Eastern spread made from red peppers. Using beets creates another dish altogether, but one that tastes bright, sweet and earthy. Serve it with a dollop of labneh, as well as warm pita and quartered Persian cucumbers for dipping, and generously drizzle everything with olive oil and crunchy salt. —Tejal Rao

Featured in: You Don’t Have to Turn on Your Oven for This Delicious Beet Dip

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Ingredients

Yield:4 to 6 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

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Ratings

5 out of 5
1,043 user ratings
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Comments

Robert Glidden

What is pomegranate molasses? What is labneh?

Leah

Substitute for pomegranate molasses? Any ideas?

Rhonda Smart

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.

Silvia

What are "small beets" are? Pre-coocked betroots? I live in England and not 100% sure

Carrie

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.

Tania Hanson-De Young

OMG love this recipe. Served it at a party as suggested and it got little attention. Next time I cut a Trader Joe’s round of flatbread in 12 pieces. I used less yogurt and cut it thru the beet mixture which made a beautiful effect. A dab of the beet hummus with an arugula leaf on top, a 1/2 piece, and lemon zest top. It was devoured. Now I make it for myself as an open face sandwich on flatbread.

Tania Hanson-De Young

Oops, that’s a 1/2 walnut piece on top.

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Credits

Adapted from Heather Sperling and Emily Fiffer of Botanica, in Los Angeles.

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