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July 18, 2018

Labneh Beetroot Salad with Cheesy titbits!

Posted on October 18, 2016 by in salads, vegetarian

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labneh cream cheese

Labneh Cream Cheese is also known as strained cheese or yogurt cheese. It forms an integral part of Eastern Mediterranean, Middle East, and North African cuisines. It is also a good low fat substitute for cream cheese and sour cream.

Labneh cream cheese can thicken salad dressings with a pleasant tang and creamy texture. Or you can shape it into balls and roll in seasonings for a bite-size snack. Bedouin tribes of the Middle East and Northern Africa made this delicious yogurt cheese. Bedouin Labneh Cream Cheese is like a soft cream cheese, but with fewer calories and no artificial preservatives.

labneh cream cheese


I love making my own labneh, but it takes time and effort and that is something we have very little of these days. That is why I am so delighted to be working with Bedouin Foods. Now, I will always pack a jar or two of Labneh in my trolley. This cheese comes in 4 different flavors, mint, chili, original an garlic. It is delicious as a snack, as an Alfredo sauce, served with scrambled eggs or in a salad, as I have done. I used the garlic infused labneh so no salad dressing was needed, just a drizzle of the garlic oil. Perfect!

labneh cream cheese

It is the time of year when the days are getting busier and busier and to try and correlate times to spend time around a table as a family is not easy. I love serving these huge salad platters with fresh bread. It is light, yet filling, simple, yet complex in flavors, exactly how I love to eat.

labneh cream cheese

Labneh Beetroot Salad with Cheesy Titbits.

makes 1 big salad – serves 4 -6

Ingredients

4 – 8 beetroots – cooked and peeled

a few handfuls of fresh rocket

small beetroot leaves – optional

1 jar Bedouin Garlic Labneh – preserve the oil for your salad dressing.

a handful of micro herbs

squeeze of lemon juice

salt and pepper

For the cheesy titbits

250 ml flour
80 ml cold butter, cubed
salt / pepper
125 ml
Parmesan cheese
fresh thyme

Method

To make the crumbs: Mix flour, salt, pepper, thyme and cheese and rub butter in with your finger tips until you have biggish lumps. Transfer crumbs to a baking sheet and bake at 180 C for 10 minutes. Keep in an airtight container until needed.

To make the salad: Assemble the salad leaves, beetroot and labneh on a platter or wooden board. Season with salt and pepper. Drizzle the garlic oil over the top and finish off with a squeeze of lemon juice. Serve with crusty, warm bread.

labneh cream cheese

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