[an error occurred while processing this directive] Tangy Goat’s Cheese Labne (Yogurt) with Beet and Carrot Salad - Steven and Chris
Tangy Goat’s Cheese Labne (Yogurt) with Beet and Carrot Salad

Tangy Goat’s Cheese Labne (Yogurt) with Beet and Carrot Salad

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You'll need to start Chef Voula's recipe the night before to prepare the labne. Draining yogourt in this method will produce a tangy thick result, like a farm-fresh cheese. It's wonderful served with the roasted vegetables, and always goes nicely with grilled fish and meats.

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Photo: Ash Nayler

Serves 6

500g goat milk yogurt
1 lb (454 g) beets
1 lb (454 g) carrots, or 4 to 6 large carrots
3 tbsp (45 mL) olive oil
2 ½ tsp (12 mL) fennel seeds
1 cup (250 mL) coarsely chopped fresh flat leaf parsley, or ½ cup (125 mL) finely chopped fresh chives
1 small red onion
2 tbsp (30 mL) apple cider vinegar
2 tbsp (30 mL) dry sherry
½ tsp (2 mL) salt
¼ cup (50 mL) extra virgin olive oil
½ tsp (2 mL) freshly ground black pepper

To make labne, cover a fine mesh strainer with a large piece of cheesecloth or a standard-width paper towel. Place strainer over a bowl. Scoop yogurt into cloth-lined strainer and refrigerate for at least 5 hours, preferably overnight, to allow the liquid whey to separate from yogurt. Drain liquid from the bowl, part way through the process.

To prepare the vegetables, heat oven to 400F (200C). Cut stems off of beets and wash. Place beets in a small baking ban. Drizzle with about ¼ cup (50 mL) water. Cover with foil. Place into preheated oven and bake for 45-60 minutes, or until fork tender.

Meanwhile, peel, then cut carrots in half, lengthwise. Cut each half into sticks, about ½ inch (1 cm) thick. Turn carrots into a roasting pan and drizzle with 1 tbsp (15 mL) olive oil. Bake in oven, stirring a few times, for 25 minutes or until fork tender.

When beets are cool to the touch, peel then cut into rounds and then cut each round into sticks, about ½ inch (1 cm) thick.

To prepare dressing place the fennel seeds in a small frying pan set over medium low heat, stirring just until fennel seeds are fragrant and lightly toasted.

Place fennel seeds and coarsely chopped parsley into a medium size bowl. Peel onion, then cut in half lengthwise. Place cut side down onto cutting board and slice into thin strips. Add the onions and 1 tbsp (15 mL) olive oil to bowl with parsley. Mix well.

As soon as carrots and beets are removed from the oven, and while still in their pans, drizzle each with 1 tbsp (15 mL) vinegar and 1 tbsp (15 mL) dry sherry. Stir to evenly coat and sprinkle with salt and pepper to taste.

To serve, arrange carrots and beets on a platter, side by each. Top with onion parsley mixture, reserving a small amount to top labne with if you wish. Turn labne into a small plate and top with olive oil and freshly ground black pepper and the reserved onion parsley mixture. Serve labne alongside the roasted vegetables.

 

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