One of my favorite items to order at Middle Eastern restaurants is
beets with labne. It’s pretty simple to prepare from home as long
as you cook the beets ahead of time, as they can take up to an
hour to boil until they are tender. I’ve recently started using almond
oil as an alternative to olive oil and it adds a unique subtlety to the
dish. I learned about this particular almond oil at the NY Summer Fancy Food Show. It’s a bit pricey but it’s worth it!
Beets with Labne, Toasted Nuts and Almond Oil:
3 large beets, steamed and boiled until tender
1/2 cup labne or Full fat Greek yogurt (I like Fage brand)
2 cloves garlic, minced
Juice of 1 lime
Salt and pepper to taste
1/2 cup Marcona almonds (or slivered almonds), toasted and
chopped coarsely
2 Tbs almond oil (I like Sunnygem brand Almond oil) or olive oil
Steps:
Peel and cut the beets into 1/2 inch dice.
In a large bowl, combine the diced beets.
In another medium sized bowl, mix the labne, minced garlic, lime
juice, salt and pepper.
Combine the labne mixture with the beets and toss to coat.
Mix in the toasted nuts and drizzle with the almond or olive oil.
Serve at room temperature.