egyptienne··facile

Egyptian Cold Beet and Labneh Salad with Walnuts

Name: Egyptian Cold Beet and Labneh Salad with Walnuts
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Cuisine: egyptienne
Ingredients: 4 medium Fresh beets; 250 g Labneh (strained yogurt); 100 g Chopped walnuts; 1 clove Garlic; 2 tbsp Lemon juice; 3 tbsp Extra virgin olive oil; 1 tsp Ground cumin; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 tbsp Fresh mint, chopped

This Egyptian cold salad marries the earthy sweetness of roasted beets with the creamy freshness of labneh, enhanced by crunchy walnuts and lively mint. Inspired by Cairo's mezze, it brings a splash of color and flavor to your table. Perfect as a starter or side to a grilled dish, it's easy to prepare and keeps well in the fridge. You'll love its balance of sweet, tangy, and creamy—a true invitation to travel.

min(prep + cook 30)

4 servings

kcal

Ingredients

Fresh beets4 medium
Labneh (strained yogurt)250 g
Chopped walnuts100 g
Garlic1 clove
Lemon juice2 tbsp
Extra virgin olive oil3 tbsp
Ground cumin1 tsp
Salt1/2 tsp
Black pepper1/4 tsp
Fresh mint, chopped2 tbsp

Instructions

1
Preheat the oven to 200°C (400°F). Wrap the beets in aluminum foil and roast for 45 minutes until tender. Let cool, then peel and cut into cubes.
2
In a bowl, mix the labneh with crushed garlic, lemon juice, cumin, salt, and pepper. Refrigerate.
3
In a large bowl, combine the beet cubes with half of the chopped walnuts and half of the mint.
4
To serve, spread the seasoned labneh on a serving dish. Arrange the seasoned beets on top.
5
Garnish with the remaining walnuts and mint. Drizzle with olive oil and serve chilled.

#salade #betterave #labneh #égyptienne #froide #végétarienne

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