Terzo Roasted Beets Recipe

• 1 qt Organic Whole Milk Yogurt
• 2 # Medium Beets without tops, skin on
• 1 tsp Salt
• 1 tsp Ground Black Pepper
• 2 tsp Fresh Lemon Juice
• 2 tsp Red Wine Vinegar
• Salt & Pepper to Taste
• 2 Tbls Good Fruity Extra Virgin Olive Oil
• 2 tsp Ground Sumac
• 2 tsp Coriander Seeds, toasted then ground
• Salt & Pepper to Taste
• A 1/4 cup Good Fruity Extra Virgin Olive Oil

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)