Smoked Beet Recipe
cherry, herb labneh, sunflower seed furtikake
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Ingredients
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Main Ingredients
Herb Labneh
Sunflower Seed Furikake
Method
Preparing the Beets
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until a fork easily pierces through.
- 2
Cooling and Peeling
Once roasted, remove the beets from the oven and let them cool for about 15 minutes. After cooling, peel the skin off using your hands or a paper towel.
- 3
Slicing
Slice the beets into rounds or wedges and set them aside.
Making Herb Labneh
- 4
Straining Yogurt
In a bowl, place a cheesecloth or a clean kitchen towel, then pour in the Greek yogurt. Gather the edges and tie it up to create a pouch. Allow it to drain in the refrigerator for at least 2 hours, or overnight for a thicker consistency.
- 5
Mixing Ingredients
Once the yogurt is drained, transfer it to a mixing bowl. Add the chopped fresh herbs, lemon juice, and salt. Mix until well combined.
Preparing Sunflower Seed Furikake
- 6
Toasting Nori and Seeds
Preheat a dry skillet over medium heat. Toast the nori sheets until slightly crispy, about 1-2 minutes. Remove and crumble into small pieces. In the same skillet, toast the sunflower seeds and sesame seeds for about 3-4 minutes until golden brown.
- 7
Combining Ingredients
In a bowl, combine the crumbled nori, toasted seeds, salt, garlic powder, and onion powder. Mix well.
Assembling the Dish
- 8
Plating
On a serving plate, arrange the sliced beets. Dollop the herb labneh generously over the beets.
- 9
Finishing Touches
Sprinkle the sunflower seed furikake over the labneh and beets, and then scatter the fresh cherries around the plate for added color and flavor.
- 10
Serving
Serve immediately and enjoy this vibrant and flavorful smoked beet dish!
