Terzo Roasted Beets Recipe

  1. To make the labneh, line a sieve with cheese cloth.
  2. Wet the cheese cloth with a small amount of water then let drain.
  3. Place a sieve over a bowl.
  4. Add the yogurt & pull the sides of the cheese cloth up & tie them around a spoon.
  5. Place in the refrigerator for 2 days.
  6. Roast whole unpeeled beets in a non-reactive pan with 1 cup of water.
  7. Then sprinkle on 1 tsp salt, 1 tsp pepper & olive oil.
  8. Cover with foil & bake in a 400A degrees oven until the tip of a knife slides easily in & out of the beet.
  9. This should take about 40 minutes depending on the size of the beets & the oven.
  10. Uncover & let cool to room temperature.
  11. Peel them using a towel discarding the peel.
  12. Cut into A 1/2 acubes & toss with a small amount of lemon juice & red wine vinegar.
  13. Toss with salt, pepper & olive oil.
  14. Remove the labneh discarding the cheese cloth.
  15. Evenly distributing everything amongst the 6 plates, spoon the labneh onto the middle of the plates & top with the beets.
  16. Sprinkle on the sumac, coriander seeds & olive oil.

milk yogurt, salt, ground black pepper, lemon juice, red wine vinegar, salt, olive oil, coriander seeds, salt, olive oil

Taken from cookeatshare.com/recipes/terzo-roasted-beets-4432 (may not work)

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