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Entree
Vegetable
Beet leaf salad with Lebanese yogurt dressing.
by:
elena antoniou
January 3, 2024
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Prep time
30 minutes
Cook time
10 minutes
Serves
6
Ingredients
Salad leaves.
4 handfuls of greens eg lettuce harts, small spinach and beetroot leaves, tiny fresh herbs
One small cooked beetroot cut in very small cubes
Some fresh redcurrants or blackberries
Toasted walnuts cut into small pieces.
2 tablespoons of wine vinegar.
1 tablespoon sweet fruit vinegar.
2 tablespoons of olive oil.
Sea salt.
Yogurt dressing.
100 grams labneh Lebanese yogurt or strained Greek.
100 grams ricotta or Greek manouri soft cheese.
70 approx. milk full fat.
1/2 teaspoon white truffle oil.
Salt
Directions
For the yogurt dressing, blend in a food processor everything together, except the oil to make a smooth paste. Stir in the oil.
Place the paste in the center of a serving salad bowl.
In another bowl, mix all the salad leaves and herbs the add the dressing and toss.
Arrange the salad in the serving bowl around the yogurt dressing.
Add on top of the leaves the beetroot, berries and walnuts.
Tags:
European
Vegetable
Vegan
Gluten-Free
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