Goat Cheese Labneh with Za’atar Roasted Beets

Everywhere I turn, bloggers are making their own homemade labneh and putting it on everything! I mean, can we talk about Molly Yeh’s labneh grilled cheese?!? YES!!!! Labneh, a Middle Eastern cheese made from strained yogurt, can be served simply with olive oil and herbs, spread on a toasted bagel with a drizzle of honey, stirred together with preserved lemons and pesto and, as I’ve done here, stirred with herbed goat cheese and plated with za’atar roasted beets. So let’s talk about this goat cheese, shall we??? Sincerely, Brigitte is introducing a new line of goat cheese flavors (currently sold at Shop Rite) and I am blown away by the flavor combinations. Sriracha, raspberry chocolate, maple pecan, truffle, jalapeno and Mediterranean spice. So yeah, you could actually stir in any of these new goat cheese flavors into your homemade labneh! For this recipe, the Mediterranean spiced goat cheese with the flavors of za’atar, salt, sesame seeds, chickpeas, olive oil and coriander just felt right to me.

These beets are crazy good just on their own! Za’atar everything!!!

I love the herby goat cheese blended right in with the tangy labneh. Such a fun way to add flavor to this mild creamy cheese.

And THAT is how you add color to your labneh! Don’t skip out on the honey. It adds just a hint of sweetness.

That plating, tho!

Goat Cheese Labneh with Za’atar Roasted Beets

Print Recipe

Ingredients

Scale 1x2x3x

Goat Cheese Labneh

• 2 cups 2% or whole milk plain Greek yogurt
• 1 4 oz package Sincerely, Brigitte Mediterranean Spice Goat Cheese

Za’atar Roasted Beets

• 2 large golden beets, peeled and cubed
• 2 large red beets, peeled and cubed
• 2 Tbsp olive oil
• 1 Tbsp za’atar
• 1 tsp sea salt

Garnish

• honey
• extra virgin olive oil
• za’atar
• coarse sea salt

Cook Mode Prevent your screen from going dark

Instructions

Goat Cheese Labneh

1. Line a fine mesh sieve with cheesecloth and set it over a large bowl. Pour the Greek yogurt into the cheese cloth and fold layers of the cheesecloth over the yogurt to cover completely. Refrigerate the yogurt for 12-24 hours. The longer the yogurt strains, the thicker it will become.
2. Remove the strained yogurt from the fridge and your labneh is ready. To make this labneh into goat cheese labneh, blend the Sincerely, Brigitte Mediterranean Spice Goat Cheese into the labneh until smooth and creamy.

Za’atar Roasted Beets

1. Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper.
2. Place the cubed beets on the baking sheet, drizzle with olive oil, za’atar and salt and roast for 30-40 minutes until the beets are golden brown.

Plating

1. Spoon the goat cheese labneh on your plate, sprinkle with za’atar and a bit of coarse sea salt. Drizzle with a touch of extra virgin olive oil and honey. Sprinkle the za’atar roasted beets on the plate and sprinkle with even more za’atar. You can never have enough za’atar!

Thank you to Sincerely, Brigitte for sponsoring this post!