Beetroot Labneh

Beetroot Labneh is a vibrant and creamy Lebanese breakfast dish that combines the tanginess of strained yogurt with the earthy sweetness of roasted beetroot. It's a low-carb, nutritious option that bursts with flavor and color, making it perfect for a delightful morning meal.

Ingredients

• Beetroot - 200 grams
• Labneh (strained yogurt) - 200 grams
• Garlic - 1 clove, minced
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh dill - 1 tablespoon, chopped (for garnish)
• Pomegranate seeds - 2 tablespoons (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Wrap the beetroot in aluminum foil and roast in the preheated oven for about 30-35 minutes, or until tender when pierced with a fork.
3. Once the beetroot is cooked, remove from the oven and let it cool slightly before peeling off the skin.
4. Chop the peeled beetroot into small cubes.
5. In a mixing bowl, combine the labneh, minced garlic, olive oil, lemon juice, salt, and black pepper. Mix until smooth.
6. Fold in the chopped beetroot gently until well combined.
7. Transfer the beetroot labneh to a serving dish and garnish with fresh dill and pomegranate seeds.
8. Serve the Beetroot Labneh with fresh vegetable sticks or low-carb crackers.

Nutrition

• Calories: 230
• Protein: 9 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 150 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in antioxidants from beetroot, supporting heart health.
• Rich in probiotics from labneh, promoting gut health.

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