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
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.
Garlicky labneh can be made up to 3 days in advance.
Recipe courtesy of Food & Wine Magazine