Beet Dip With Labneh Recipes

ROASTED BEET AND LENTIL DIP

This brightly-hued dip is packed with fiber, thanks to both red beets and lentils. Canned lentils can be found in most grocery stores and are a great alternative to the ever-popular chickpea. Just make sure to drain them well and give them a good rinse to eliminate extra sodium before using them.

Provided by Food Network Kitchen

Categories appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

Roasted Beet and Lentil Dip image

Steps:

Preheat the oven to 375 degrees F with 2 racks set in the middle. Stir together 1/4 cup water, 1 tablespoon of the oil, 2 tablespoons red wine vinegar, thyme, garlic and 1/4 teaspoon salt together in a 2-quart baking dish. Add the beets and stir to coat in the liquid. Cover the baking dish with aluminum foil and bake in the upper rack of the oven until the beets are fork-tender, about 1 hour, stirring the beets once halfway through the cooking time.
Meanwhile, spread the walnuts on a baking sheet and toast on the lower rack of the oven until slightly darkened in color and fragrant, 12 to 15 minutes. Remove from the oven and cool completely. Finely chop 3 of the toasted walnuts and reserve for garnish.
Remove the thyme from the baking dish and discard. Cool the beets and cooking liquid slightly, about 10 minutes. Add the beets, cooking liquid (along with the cooked garlic), whole toasted walnuts, lentils, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the remaining 1 tablespoon red wine vinegar if desired.
Transfer the dip to a small serving bowl and garnish with the reserved walnuts. Serve with pita chips and vegetables.

Ingredients

3 tablespoons extra-virgin olive oil
2 to 3 tablespoons red wine vinegar
4 sprigs fresh thyme
3 cloves garlic, crushed with the back of a knife
Kosher salt and freshly ground black pepper
2 medium red beets (about 12 ounces total), peeled and cut into 1-inch chunks
1/2 cup walnuts
One 15-ounce can organic low-sodium brown or black lentils, drained and rinsed well
Serving suggestions: Dippers such as baked pita chips and sliced cucumbers, bell peppers and/or carrots

More about "beet dip with labneh recipes"

MAYDAN'S BEET-LABNEH (OR GREEK YOGURT) DIP

Web Dec 30, 2018 Preheat oven to 400ºF. Place the beets in a small baking dish like a pie plate or 8-inch baking dish. Add water to reach halfway up …
From alexandracooks.com
5/5 (4)
Category Appetizer
Cuisine Middle Eastern
Total Time 1 hr 15 mins

If you’re using Greek yogurt, line a sieve with a coffee filter, and set it over a bowl. Place the yogurt in the coffee filter and place the whole set up (bowl, sieve, filter) in the fridge to drain overnight.
Preheat oven to 400ºF. Place the beets in a small baking dish like a pie plate or 8-inch baking dish. Add water to reach halfway up the pan. Cover pan with foil. Transfer pan to the oven and cook until the beets until very tender, about an hour. Let cool briefly, then peel the beets by rubbing off the skins. Using paper towels might help. Roughly chop the beets.
In a food processor or blender, add the garlic, 1/2 teaspoon kosher salt, and a quarter of the cooked beets. Purée until very smooth— you’ll have to use a spatula to scrape down the sides in between periods of puréeing. Add 1/8 cup of the strained yogurt or labneh and purée until smooth. Add the remaining beets and repeat the puréeing-scraping process until the beets are very smooth. Add the remaining labneh or yogurt and lemon juice, and purée one more time until smooth. Taste. Add more salt and lemon to taste.

Beet Dip With Labneh Recipes

ROASTED BEET AND LENTIL DIP

This brightly-hued dip is packed with fiber, thanks to both red beets and lentils. Canned lentils can be found in most grocery stores and are a great alternative to the ever-popular chickpea. Just make sure to drain them well and give them a good rinse to eliminate extra sodium before using them.

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