No-Cook Beet and Labneh Dip

No-Cook Beet and Labneh Dip

Get all the flavour of fresh, earthy beets without all the work with this delightful, layered dip that comes together quickly, thanks to precooked beets. Look for them in the produce section of your local grocery store. Contrast their flavour with creamy labneh and tangy goat cheese before sprinkling everything with a good dose of olive oil and fresh herbs. Makes 10 to 12 servings as an appetizer

Ingredients:

1 cup (250 mL) labneh

5 oz (140 g) goat cheese

4 small or medium precooked beets

3 tbsp (45 mL) good-quality olive oil plus 1 to 2 tbsp (15 to 30 mL) 

    more for drizzling 

2 tbsp (30 mL) freshly squeezed lemon juice

1/4 tsp (1 mL) kosher or fine sea salt plus a pinch or two more for  

    finishing

2 tbsp (30 mL) coarsely chopped shelled pistachios

1 to 2 tbsp (15 to 30 mL) chopped dill                                                 Directions: 

In a food processor, whirl labneh with goat cheese until mixed. Scrape into a rimmed serving dish or wide serving bowl. Spread to edges. Add beets to processor (there’s no need to wash the food processor bowl; just scrape out as much of the labneh mixture as possible).

Whirl beets with 3 tbsp (45 mL) olive oil, 2 tbsp (30 mL) lemon juice and 1/4 tsp (1 mL) salt until fairly smooth. Scrape into a mound in centre of labneh mixture. Drizzle with olive oil and sprinkle with a pinch or two of salt, then pistachios and dill. Serve with pretzel crackers or pita chips.

Makes 2 1/2 cups (625 mL) dip for 10 to 12 appetizer servings