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Beet & Carrot Slaw with Garlicky Labneh

This sweet, tart and creamy jewel-toned slaw is filled with freshly shredded beets and carrots and tangy labneh. It can be served as a veggie starter or as part of a meze spread.

Beet & Carrot Slaw with Garlicky Labneh


Serves 6

1 cup labneh or plain full-fat Greek yoghurt 

1 small garlic clove, grated 

4 medium carrots 

1 large red beet, peeled and quartered 

1/4 cup extra-virgin olive oil 

1 tablespoon lemon zest plus 3 tablespoons fresh lemon juice (from 2 lemons), divided 

1 tablespoon Champagne vinegar 

2 teaspoons honey 

1 teaspoon kosher salt 

1/4 teaspoon black pepper 

1/4 cup salted roasted pistachios, chopped 

1/4 cup fresh mint leaves 

1 teaspoon toasted coriander seeds, crushed


Stir together labneh and garlic in a small bowl until combined. Cover and refrigerate until ready to serve.

Grate carrots in a food processor fitted with the grating attachment; transfer to a bowl. Grate beet, and transfer to a separate bowl.

Whisk together oil, lemon juice, vinegar, honey, salt, and pepper in a small bowl until combined. Drizzle half of the vinaigrette (about 1/4 cup) over grated carrots; stir to combine. Let stand for five minutes.

Spread labneh mixture on a serving platter. Top with carrot mixture and grated beets; drizzle with remaining vinaigrette. Sprinkle with pistachios, mint, coriander seeds, and lemon zest.

Make Ahead

Garlicky labneh can be made up to 3 days in advance.

Afiyet olsun.

Recipe courtesy of Food & Wine Magazine

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