Chioggia Beet Salad Recipe
lemon labneh, chermoula, citrus vinaigrette, parsley salad this dish is vegetarian, gluten and nut free + (vegan versions are available)
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Ingredients
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Salad Ingredients
Lemon Labneh Ingredients
Chermoula Ingredients
Citrus Vinaigrette Ingredients
Method
Preparation of the Beets
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45-60 minutes, or until tender. Allow to cool, then peel and slice thinly.
Making the Lemon Labneh
- 2
Preparing the Labneh
In a bowl, mix Greek yogurt, lemon juice, and salt. Place in a cheesecloth or a fine mesh strainer over a bowl and let it drain in the refrigerator for at least 2 hours, or overnight for thicker labneh.
Making the Chermoula
- 3
Chermoula Sauce
In a food processor, combine cilantro, garlic, ground cumin, paprika, lemon juice, olive oil, and salt. Blend until smooth. Adjust seasoning to taste.
Making the Citrus Vinaigrette
- 4
Citrus Vinaigrette
In a small bowl, whisk together orange juice, lemon juice, olive oil, honey/agave syrup, and salt. Adjust seasoning as needed.
Assembling the Salad
- 5
Combine Ingredients
In a large bowl, toss the sliced beets with the citrus vinaigrette. Arrange on a platter, dollop with lemon labneh, and drizzle with chermoula. Garnish with chopped parsley.
