Beetroot and Labneh Bruschetta

Omar Al-MansouriCocinero

Ingredientes

• 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

Pasos

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.

   Herramientas necesarias:

   Bandeja para hornear

   Horno

   30 minutos
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.

   Herramientas necesarias:

   🍳

   Pot

   Batidora

   10 minutos
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.

   Herramientas necesarias:

   Horno

   10 minutos

Datos nutricionales

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas