Roasted Cookstown Beet Salad Recipe
labneh, za’atar spice, cara cara oranges, endive
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Ingredients
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Salad Ingredients
Labneh
Za’atar Spice
Garnish
Method
Preparation of Labneh
- 1
Make the Labneh
In a bowl, mix Greek yogurt with salt. Line a sieve with cheesecloth, pour the yogurt mixture into the sieve, and let it drain in the refrigerator for at least 12 hours.
Roasting Beets
- 2
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the Cookstown beets in aluminum foil and roast for about 45-60 minutes, or until tender. Let them cool, then peel and cut into wedges.
Preparing the Salad
- 3
Prepare the Salad
Peel and segment the Cara Cara oranges. In a large bowl, combine roasted beet wedges, chopped endive, and orange segments.
- 4
Make the Za’atar Dressing
In a small bowl, mix dried thyme, sumac, sesame seeds, and salt. Drizzle with olive oil and toss to combine.
- 5
