This beautiful rainbow carrot and beetroot carpaccio makes a lovely side dish at a BBQ or lunch with family or friends, and requires little effort to make.
Making labneh is really easy and yields a super creamy texture so do make the time to try it.
Serve with any grilled BBQ'd meats or fish for the ultimate summer feast.
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Yields:
4 serving(s)
Total Time:
30 mins
Cal/Serv:
309
Ingredients
For the labneh
400g
full-fat goat's milk yogurt
1tsp.
lemon juice
For the carpaccio
3Tbsp.
olive oil, plus extra
to drizzle
3Tbsp.
white wine vinegar
2tsp.
caster sugar
1
banana shallot, finely sliced
zest of ½ lemon
4
mixed beetroot, peeled
(we used candied and golden)
200g
heritage carrots, trimmed
1/2Tbsp.
za’atar (a Middle Eastern spice blend)
small bunch mint, leaves only, finely chopped
50g
pistachios, toasted and roughly chopped
Directions
Step 1
To make the labneh, mix the yogurt with lemon juice and ½tsp sea salt. Line a sieve with a few layers of cheesecloth or muslin and set over a bowl. Spoon the yogurt mix into the cheesecloth, fold over the edges to cover, and place in the fridge for 12hr, or overnight. The labneh will become thicker the longer you strain it (you can leave it up to 36hr before straining). It can then be stored and chilled in an airtight container for a few days.
Step 2
For the dressing, in a large bowl whisk together the olive oil, vinegar, sugar, shallot, lemon zest and ½tsp salt. Next, finely slice the beetroot and carrots as thinly as possible – use a mandolin if you have one. Add to the bowl, toss in the dressing to coat, and set aside for an hour.
Step 3
When ready to serve, spoon the labneh on to a large platter, and spread into an even layer. Drizzle over a little olive oil, then scatter with the za’atar and a pinch of sea salt flakes.
Step 4
Add half of the chopped mint to the vegetables, then strain and toss well. Arrange the vegetables over the labneh and sprinkle with the pistachios and remaining mint. Serve straight away.
GH TIP: Serve this with toasted flatbreads for a Middle Eastern inspired starter or light lunch.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
