Beetroot and Labneh Bruschetta

Omar Al-MansouriChef

Ingredients

• 3 fresh beetroots, with their leaves
  3 pieces
• 1/2 cup olive oil
  0.5 cup
• 1 cup labneh
  1 cup
• 8 cloves of garlic
  8 cloves
• 3/4 cup walnuts
  0.8 cup
• 1 cup beetroot leaves
  1 cup
• Basil or sweet basil
  0
• 8 crispy toasts
  8 slices

Steps

1. 1

   Cut the beetroot leaves and wash them thoroughly. Place the leaves on a baking sheet covered with aluminum foil and roast in the oven at 180 degrees Celsius for about 30 minutes or until softened. Cut the stems from the beetroot leaves and set aside to use in salad or soup. Mash the garlic with a tablespoon of salt until it becomes a paste and mix half a teaspoon of it with the labneh. Taste the mixture and add more as desired. Reserve the rest for the beetroot leaves sauce.

   Required Tools:

   Baking Sheet

   Oven

   30 min
2. 2

   Boil a liter of water in a pot and place the green leaves in it for 2 seconds until softened. Drain from the water and squeeze as much as possible. Place in a blender. Add the walnuts, 1/2 cup of olive oil, 1 teaspoon of garlic paste, and a handful of basil leaves as desired. Blend until the mixture becomes a paste, taste, and adjust the seasoning as needed.

   Required Tools:

   🍳

   Pot

   Blender

   10 min
3. 3

   Once the beetroots are cooked, let them cool slightly, peel, and slice them thinly. Place the toast in the oven and toast until light brown and crispy. Place a few slices of beetroot on the toast with a few tablespoons of labneh and a little of the leaves sauce. Serve with walnuts as desired.

   Required Tools:

   Oven

   10 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags