Labneh Beetroot Salad

Labneh is “yogurt cheese“. It is easy to make and a great way to finish up yogurt: Add a pinch of salt to two cups of yogurt and strain it for 3–4 hours through a cheesecloth-lined sieve. Transfer the thickened yogurt cheese to a bowl; use the collected whey in a smoothie.
By / Photography By Francine Spiering | January 24, 2017


Put the labneh in a bowl and mix in garlic, lemon zest and cayenne. Transfer to the center of a serving plate. Cut the roasted beets in wedges, season with salt and fresh ground black pepper and arrange on top of the labneh. Divide the greens. Drizzle with extra-virgin olive oil, sprinkle with fennel tops and garnish with rose peppercorns.


  • 1 cup labneh
  • 1 clove garlic, minced
  • 1 teaspoon lemon zest
  • 1 pinch cayenne
  • 1 cup assorted roasted beets
  • Edible greens from my garden (including basil, mint and herb flower tops)
  • Fennel tops
  • Salt and pepper to taste
  • Extra-virgin olive oil
  • Rose peppercorns
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