Magenta beet puree swirled through thick, tangy labneh looks like something you'd pay too much for at a wine bar, and honestly it takes less effort than roasting a chicken. Toasted walnuts on top add crunch and a nutty bitterness that plays well against the sweet beets.
Ingredients
- 3 medium beets, scrubbed
- 1 1/2 cups labneh
- 2 tbsp olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice
- 1 small garlic clove, grated
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/3 cup walnuts, toasted and roughly chopped
- Fresh mint leaves, torn
Instructions
- Preheat oven to 400°F. Wrap beets individually in foil and roast 45-55 minutes until a knife slides in easily.
- Let beets cool slightly, then peel and roughly chop.
- Puree beets with 2 tbsp olive oil, lemon juice, garlic, cumin, and salt until mostly smooth.
- Swirl the beet puree through the labneh on a serving plate, leaving streaks rather than mixing fully.
- Top with toasted walnuts, torn mint, and a final drizzle of olive oil.
Nutrition Facts (per serving)
| Calories | 178 |
| Total fat | 13g |
| Total carbohydrates | 10g |
| Dietary fiber | 2g |
| Protein | 7g |
| Sodium | 260mg |
Why This Is Good for Your Gut
Labneh is strained yogurt with a concentrated dose of Lactobacillus and Streptococcus cultures, and straining out the whey lowers lactose while keeping the live bacteria intact. Beets supply betalains and nitrates that support a healthy gut lining, while walnuts bring omega-3 fatty acids and polyphenols shown to encourage beneficial Roseburia and Lachnospiraceae populations.
Beets finally earn their place on the appetizer table.
For more yogurt-based dips, try our Tzatziki Stuffed Cucumber Boats or Whipped Feta and Roasted Garlic Dip.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
