| PREPARATION:
Step 1 (for the homemade labneh)
In a medium bowl, place a medium size strainer. Line the bottom of the strainer with two overlapping layers of cheese cloth. Empty the goat milk yogurt into the strainer and cover with the ends of the cheesecloth. Let the yogurt strain inside the refrigerator overnight. On the day of, be sure to let the goat cheese come to room temperature. Transfer the Labneh to a medium size bowl and mix the goat cheese to incorporate. Do not over mix. Transfer the mixture to a piping bag, or Ziploc. Keep in refrigerator until ready to use.
Step 2 (for the baked beets)
Pre-heat oven to 350 F degrees. Put beets on a sheet of aluminum foil and sprinkle with olive oil, salt and pepper. Wrap the beets and place them on a sheet pan. Bake for 45 minutes, or until tender. Let cool. When no longer hot, peel them, cut them into wedges, and set them aside.
Step 3 (for the fried beets)
In a medium pan, pre-heat oil on medium high heat to 350 F degrees. Using a mandoline or sharp knife, thinly slice the unpeeled beets – potato chip thickness. Fry in batches to ensure even cooking. Remove and drain on a sheet lined with paper towels. Salt the chips as they come out of the hot oil. If the chips aren’t crispy enough, you can arrange them single layered on a sheet pan and bake for 20 minutes. Let cool and set aside.
Step 4
Cut the tip of the piping bag containing the Labneh. In a medium size coupe bowl squeeze the Labneh beginning at the top of the bowl, in a zig-zag motion, ending in the center. Sprinkle with Za’atar spice. Arrange beet wedges in horizontal rows. Fill the gaps with beet chips. |
INGREDIENTS:
For the Labneh:
2 Cups Goat Milk Yogurt
6 oz goat cheese, soft
1 Tbsp Za’atar SpiceFor the Baked Beets:
3 medium red beets
Olive Oil
Salt and Pepper to taste
For the Fried Beets:
3 medium red beets
2 cups of frying oil
Salt to taste
For the Garnish: (optional)
Beetroot powder |
