Makes 3 servings
1 pound red beets (without greens), scrubbed
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.)
*LET’S MAKE LABNEH
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.
Carbohydrates: 3 g
Fat: 3 g
Protein: 1 g
Fiber: 1 g