Beet Labneh Dipping Sauce

beet greek yogurt sauce


Units Scale
  • 1 medium steamed beet, peeled
  • 2 cups whole milk labneh or 2% smooth Greek Yogurt (do not use fat free)
  • 1 garlic clove, peeled and minced
  • kosher salt to taste
  • extra virgin olive oil for garnish
  • fresh herbs like chives, parsley and dill for garnish
  • chopped roasted and salted pistachios for garnish
  • Raw vegetables for crudité like carrots, bell pepper, cucumbers, and cauliflower


  1. Roughly chop the beet and add it to a food processor, along with the chopped garlic
  2. Pulse until combined, then add the yogurt and a pinch of salt and puree until completely smooth
  3. Taste for seasoning and add salt if needed. Scoop the labneh into a small serving dish
  4. Use the back of a spoon to smooth a little pool in the center of the labneh, drizzle with olive oil, top with fresh herbs, chopped pistachios and a little flaky salt. Serve with a variety of raw vegetables