Beet Fattoush Salad Recipe
roasted & marinated beets, lemon labneh, pomegranate vinaigrette, arugula, pita crumble
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Ingredients
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Salad Ingredients
Lemon Labneh
Pomegranate Vinaigrette
Method
Beet Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes or until tender when pierced with a fork. Allow to cool, then peel and cut into wedges.
- 2
Lemon Labneh Preparation
- 3
Make the Labneh
In a bowl, mix the Greek yogurt with lemon juice, olive oil, and salt. Stir until well combined. For a thicker consistency, strain the yogurt through a cheesecloth for about 1-2 hours.
Pomegranate Vinaigrette Preparation
- 4
Prepare the Vinaigrette
In a jar, combine the pomegranate juice, red wine vinegar, honey, olive oil, salt, and black pepper. Shake well until emulsified.
Salad Assembly
- 5
Assemble the Salad
In a large salad bowl, combine the marinated beets, arugula, and pomegranate seeds. Drizzle the pomegranate vinaigrette over the top and toss gently to combine.
- 6
Add Pita Crumble
Tear the pita bread into small pieces and toast them in a dry skillet over medium heat until crispy. Sprinkle the toasted pita over the salad just before serving.
- 7
Serve
Plate the salad and add a generous dollop of lemon labneh on top. Serve immediately and enjoy!
