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Beet Caviar on Labneh

Beet Caviar on Labneh

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If you’re looking to add a pop of colour and a burst of flavour to your appetizer spread, this Beet Caviar is a fabulous choice. This vibrant dish combines the earthy sweetness of roasted beets with a touch of tangy citrus and a hint of sweetness (thanks to the secret ingredient), creating a delicious and visually stunning topping for creamy labneh. Not only is it a feast for the eyes, but it’s also a unique and refreshing twist that will wow anyone you serve it to. Whether you’re hosting a fancy dinner party or simply indulging in a cozy night at home, this Beet Caviar is sure to impress and delight. Serve it with our Blue Duke spice blend for an extra layer of deliciousness that will leave your taste buds craving more.

INGREDIENTS – Beet Caviar

  • 4 Beets, tops removed and roasted
  • 3 plump dates, pitted and roughly chopped
  • 2 TBSP of Bourbon *Optional (you can substitute with cognac or vodka)
  • 3 cloves of Garlic
  • Zest and juice of one lemon (save a tsp of the Zest as a garnish before serving)
  • ½ Cup of Walnuts (roasted is great, but you can also use raw)
  • 1 tsp Blue Duke (one in the mix + one to dress when serving
  • ¾ tsp of Salt

INGREDIENTS – Labneh

  • 2 Cups Yogurt, whole milk / full fat
  • ½ tsp sea salt, fine
  • 30 cm of cheesecloth or clean tea towel

INGREDIENTS – Garnish to serve

  • 2 TBSP of Walnuts (lightly roasted is great, but you can also use raw)
  • 1 tsp Blue Duke (one in the mix + one to dress when serving
  • Chopped herbs *Optional (mint, or chives, or cilantro, or parsley)
  • Zest and juice of one lemon (Save some zest to top before serving)

DIRECTIONS – Labneh

  1. In a bowl, blend salt and yogurt together.
  2. Place the mixture in the centre of a piece of cheesecloth /towel and place in a strainer (over a bowl) so that the excess liquid can drain. Leave in the fridge for 6 – 24 hours.

DIRECTIONS – Beet Caviar

  1. Roast the beets wrapped in tin foil in an oven for 45-60 min. (Check for tenderness with a fork. They should be tender when poked with a knife.) Remove from the oven and cool to room temperature. *This can be done in advance, and the beets can be left in the fridge overnight.
  2. If using, gently warm the bourbon and pour it over the dates in a small glass. Let it sit for at least an hour. *You can leave it overnight for a slightly stronger flavour.
  3. Peel the cooled beets, chop and combine with all the ingredients listed for Beet Caviar in a food processor. Puree to the texture you like. (Chunky is lovely, but smooth also works!)

DIRECTIONS – Assembly

  1. Using a spoon, spread a base of labneh.
  2. Add the beet Caviar overtop, without stirring together.
  3. Top with remaining lemon zest, walnuts Blue Duke, and chopped herbs. Serve cool or at room temperature with crackers.

Note – This can be made in advance, assemble and garnish right before serving.

*The original recipe, thanks to 101Cookbooks.com, can be found here. We’ve modified it ever-so-slightly but remained true to the spirit!

**Leftover beet caviar combined with cream, yogurt, or labneh makes a fantastic (and beautiful) pasta sauce.