RECIPE: Beets, Labneh, & Pistachio Crumble Salad
Bold and beautiful, this vibrant salad combines bright citrus, earthy beets, and creamy labneh for a memorable taste you won't soon forget. Image: Noah Fecks
This Beets, Labneh, and Pistachio Crumble Salad is courtesy of Chef Andrew Carmellini of The Dutch in Nashville. Bon appetit!
SB Tip: Top your salad with Chef Andrew’s pistachio crumble and champagne vinaigrette dressing. You can find the pistachio crumble recipe HERE, and the champagne vinaigrette recipe HERE.
Beets, Labneh, and Pistachio Crumble Salad
Ingredients
- 3 Beets large
- 1 Bunch Parsley pick leaves off stems
- 1 Bunch Mint pick leaves off stems
- 1 Cara Cara orange
- 1 Grapefruit
- 1 Blood orange
- 1 Cup Labneh strained yogurt found at Mediterranean markets
- 1 Pinch Salt
Instructions
- Preheat the oven to 400°F. While the oven warms, wash beets in cold water. Pat them dry, toss in olive oil, and season with salt and pepper. Wrap the beets in aluminum foil and place them on a sheet tray on the middle rack of the oven. Cook until fork tender (the beet should be soft enough to stick a fork in with no resistance). This should take about 90 minutes for small to medium-sized beets.
- Pick the herbs and peel the citrus. Cut the citrus into equal rounds (about 5 to 6 slices per fruit).
- Once the beets have fully cooled, use a kitchen towel you don't mind staining red, and use it to take off the skin of each beet. Slice the beets in rounds about the same size as the citrus. Place the beets in a bowl and toss them with the vinaigrette. Season with salt and pepper.
- Spread the labneh on the bottom of the plate in an even layer. To plate, alternate one beet, one citrus, one beet, one citrus, and so on in a circular fashion until all of the pieces are used up.
- Sprinkle the toasted pistachios on top and finish with the picked herbs.
Nutrition
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Jenna von Oy Bratcher
Jenna von Oy Bratcher is StyleBlueprint's Associate Editor and Lead Nashville Writer. The East Coast native moved to Nashville almost two decades years ago, by way of Los Angeles. She is a lover of dogs, strong coffee, traveling, and exploring the local restaurant scene bite by bite.