Black Currant Labneh with Roasted Beets

Name: Black Currant Labneh with Roasted Beets
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: American,Canadian,
Ingredients: 1 quart (1 liter) Greek yogurt full-fat; 1 1/2 tsps (7 ml) sea salt grinder; 1/4 cup plus 1 tablespoon (75 ml) black currant jam divided; 4 medium beets peeled and cut to wedges (about 500 g); 4 tbsps (60 ml) olive oil divided; 1 tsp (5 ml) sea salt grinder; 1 tsp (5 ml) Club House Thyme Leaves; 1/2 tsp (2 ml) garlic powder; 2 tbsps (30 ml) black currant jam; 2 tbsps (30 ml) red wine vinegar; 1/4 cup (60 ml) roasted and salted pistachios chopped; 1/4 cup (60 ml) crumbled feta cheese sheep’s milk

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, i... Read More Read Less

15 min

PREP TIME

20 min

COOK TIME

12

INGREDIENTS

SERVINGS: 4

Black Currant Labneh with Roasted Beets

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