Ingredients
Labneh
- 2 red beets
- 2 candy beets
- 2 yellow beets
- 1 cup labneh
- 1/4 cup goat cheese
- 1/4 cup parsley, finely chopped
- 1 tbsp sumac
Orange Honey Dressing
- 3 tbsp raw apple cider vinegar
- 4 tbsp olive oil
- 2 tbsp honey
- 1/4 tsp coriander seeds, lightly ground
- 1 tbsp orange zest
- 1 small garlic, finely diced or grated
- 1/2 tsp sea salt
How it's made!
- Preheat the oven to 200°C (400°F). Wash the beets and trim off the stems and roots. Wrap each beet individually in aluminum foil.
- Place the wrapped beets on a baking sheet and roast in the preheated oven for 45-60 minutes, or until the beets are tender when pierced with a fork.
- Remove the beets from the oven and let them cool slightly. When the beets are cool enough to handle, remove the foil and peel the skins off the beets.
- Cut the beets into bite-sized pieces and set aside.
- In a small mixing bowl, whisk together the apple cider vinegar, olive oil, honey, coriander seeds, orange zest, garlic, and sea salt to make the Orange Honey Dressing.
- In a large mixing bowl, combine the roasted beets, labneh, goat cheese, parsley, and sumac. Toss gently to combine.
- Drizzle the Orange Honey Dressing over the beet salad and toss gently to coat everything evenly.
- Serve the Roasted Beet Salad with Labneh and Goat Cheese chilled or at room temperature.
- Enjoy your delicious and colorful Roasted Beet Salad with Labneh and Goat Cheese!
More Fresh Recipes
Arabic Pasta with Yogurt Sauce
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Chicken Majboos (Qatari Machboos)
Sauté the aromaticsHeat ghee/oil in a large pot.Add chopped onions and cook until golden.Add garlic and ginger; sauté for 1 minute.Add chicken & spicesAdd chicken pieces and brown them on all sides.Add: turmeric, cardamom, cinnamon stick, cloves, bay leaf, black lime, cumin, coriander, black pepper, BaharatStir for 2 minutes until fragrant.Add tomatoes & tomato pasteStir in chopped tomatoes.Add tomato paste.Cook until tomatoes soften and the oil separates.Build the brothAdd 4–5 cups hot water.Season with salt (add stock cube if using).Cover and simmer 25–30 minutes until chicken is cooked through.Remove chicken and set aside.Strain the broth (optional but recommended for a clean rice texture).Prepare the riceAdd the washed, soaked rice into the broth.Add saffron + warm milk mixture if using.Cover and cook on low heat 18–20 minutes, until rice is fluffy.Roast/grill the chicken (optional but traditional)Place cooked chicken under the oven broiler for 5–10 minutes for a golden color OR pan-sear until crispy.AssembleFluff the rice gently.Place chicken pieces on top.Garnish with fried onions, toasted nuts, and coriander.Tips for Perfect MajboosBlack lime (loomi) gives authentic Qatari flavor. Do not skip!Use long-grain basmati for fluffy, separate rice.The tomato paste + spices + onion base is the heart of the dish.Adding saffron soaked in Baladna Milk boosts aroma and colorGrilling the chicken enhances flavor and makes it restaurant-style.