You could eat any of the three delicious components of this salad on their own, but I combined to make mouth music as part of a brunch I made for friends who tend to be vegetarian-ish.
- 16 ounces Greek yogurt
- 2 pounds whole beets, roasted, peeled and cut in wedges
- 1 small red onion, sliced thin
- 1/2 cup mint leaves, chopped
- sea salt
- freshly ground black pepper
- 1 cup Dukkah
- 1/2 cup Preserved Lemon Dressing
- To make labne, line a strainer with doubled over cheesecloth and place over a medium sized bowl. Fill with yogurt. Gather the sides of the cheesecloth and bind it with a rubber band. Place in the refrigerator to drain for 2-3 days.
- Roll the drained labne into 1” balls and roll them in the dukkah. Set aside.
- Mix beets, red onions and half the mint with Preserved Lemon Dressing, sea salt and freshly ground black pepper to taste and place in a wide bowl or pile on a platter.
- Top with labne and sprinkle with remaining mint.
Yield: Serves eight
This recipe take several days to make if you’re making the labne from scratch. You can buy labne at a Middle Eastern grocery store. My favorite one is Sahadi’s which is in Brooklyn, by me.