Black Currant Labneh with Roasted Beets

This three-ingredient labneh is a simple, sweet-tart base for showcasing the rich, dark berry notes of black currant jam, balanced by the aromatic, earthy flavour of roasted beets. Garnished with pistachios and feta, and served with pita bread, olives, and roasted veggies, it’s an endlessly snackable, hyper-regional appetizer that stands out on any menu. 

Ingredients

Procedure

Procedure

1. For the Labneh, place yogurt in blender container. Add salt and 1/4 cup (60 ml) of the jam; cover. Blend until well mixed and smooth.
2. Line a fine mesh strainer or sieve with double layer of cheesecloth. Place over a medium bowl. Transfer yogurt mixture to strainer. Cover with plastic wrap and refrigerate 8 to 12 hours to drain. Transfer drained labneh to clean bowl or container. Set aside. Discard whey (the liquid that has drained from the yogurt).
3. For the Beets, preheat oven to 400°F (200°C). Line large sheet pan with foil. Place beets on pan. Drizzle with 3 tablespoons (45 ml) of the olive oil and sprinkle with salt, thyme and garlic powder. Toss to mix well and coat beets. Cover pan with foil.
4. Roast 20 minutes. Remove foil. Roast 10 to 15 minutes longer, until beets are tender but firm. Spoon jam over top and drizzle with vinegar, tossing to mix.

Service

1. To serve, spoon Labneh into a shallow serving bowl, swirling with the remaining 1 tablespoon (15 ml) of black currant jam, and creating a well in the middle. Arrange warm beets on top of the labneh. Sprinkle with feta, pistachios and remaining 1 tablespoon (15 ml) olive oil. Serve immediately or refrigerate and serve chilled.