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KIWI magazine

Beet and Labneh Dip


  • 1 pound red beets (without greens), scrubbed
  • ½ cup labneh (see recipe below)*
  • 1 medium garlic clove, germ removed, chopped
  • 2 Tablespoons extra-virgin olive oil
  • 1½ teaspoons pomegranate molasses (available in the Middle Eastern foods aisle in grocery stores)
  • ¼ teaspoon ground corianderFine sea salt and freshly ground black pepper
  • 1½ ounces feta cheese, crumbled
  • 2 Tablespoons salted roasted pistachios, coarsely chopped
  • 1 to 2 Tablespoons chopped fresh flat-leaf parsley (optional)


  1. Preheat the oven to 350°F.
  2. Put the beets in a small baking dish. Add ¼ cup water and cover tightly with foil. Roast until a metal skewer inserted into the largest beet meets no resistance, 1 to 1½ hours, depending on size.
  3. Uncover and let cool to room temperature.
  4. Slip the skins off the beets, using a paring knife to scrape off any areas that cling. Cut the beets into rough 1-inch chunks and put them in a food processor. Add the labneh*, garlic, olive oil, pomegranate molasses, coriander, ¾ teaspoon salt, and ½ teaspoon pepper. Process until the mixture is as smooth as it can be, about 1 minute, scraping down the bowl two or three times.
  5. Taste and adjust the seasoning with more salt and pepper, if needed.
  6. Transfer the dip to a bowl for serving. Cover and let stand at room temperature for about 30 minutes to allow the flavors to meld.
  7. Use the back of a spoon to swirl the surface of the dip. Sprinkle with the feta, pistachios, and parsley (if using) and serve. (Note: The dip may separate slightly upon standing; stirring will bring it back together.)
Makes 3¹/³ cups

Per serving (2 Tablespoons): 38 calories, 3g fat, 1g protein, 3g carbohydrates, 1g fiber, 3g sugar

Line a large fine-mesh strainer with a double layer of cheesecloth, leaving about 2 inches overhanging. Set the strainer over a bowl. In a small bowl, stir together 2 cups whole-milk Greek yogurt and ¼ teaspoon fine sea salt. Transfer the yogurt to the prepared strainer and cover the surface with the overhanging ends of cheesecloth. Refrigerate for 24 hours. Remove labneh from cheesecloth and use

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