Roasted Beet Salad With Dukkah Crusted Labne Balls & Preserved Lemon Dressing

Soups & Salads, Sides, Gluten-Free, Vegetarian & Vegan
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.
Roasted Beet Salad With Dukkah Crusted Labne Balls & Preserved Lemon Dressing

Ingredients

  • 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

Directions

  1. 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.
  2. Roll the drained labne into 1” balls and roll them in the dukkah. Set aside.
  3. 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.
  4. Top with labne and sprinkle with remaining mint.
Total time:
Yield: Serves eight

Notes

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.