Goat Cheese Labneh with Za’atar Roasted Beets
Ingredients
Scale
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
Instructions
Goat Cheese Labneh
- 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.
- 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
- Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper.
- 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
- 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!
