Braised Beets Recipe
bartlett pear / dill labneh / sesame / coriander
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Labneh
Method
Preparation of Beets
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Trim the ends of the beets, wash them thoroughly, and wrap each beet in aluminum foil. Place them on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork.
- 2
- 3
Sautéing
In a large skillet, heat the olive oil over medium heat. Add the beet wedges, salt, black pepper, and coriander powder. Sauté for about 5-7 minutes, stirring occasionally, until the beets are well-coated and slightly caramelized.
Preparation of Labneh
- 4
Making the Labneh
In a bowl, combine the yogurt and salt. Mix well. Line a sieve with cheesecloth or a clean kitchen towel and place it over a bowl. Pour the yogurt mixture into the sieve and let it drain in the refrigerator for at least 12 hours, or overnight.
- 5
Finishing Labneh
After draining, transfer the thickened labneh to a serving bowl. Stir in the olive oil and fresh dill. Adjust salt to taste.
Assembly
- 6
Serving
On a serving plate, spread a layer of dill labneh. Top with the sautéed beets. Slice the Bartlett pears and arrange them on top of the beets. Sprinkle with sesame seeds and additional fresh dill for garnish. Serve immediately.
