Poached beetroot and black bean salad
Poached beets & black bean salad
with Dill and Chili Labneh
Over the past couple of days it has been bucketing down with rain out here and the garden is loving it. Now on a day like today I usually would crave a dish like this but the beets in the garden where getting a little two big and the Labneh I have been straining was looking ready to go.
I wanted to try and use as much of the beets I could to the leafs, stem and the root itself to try and make a hearty and delicious salad with along side other greens and herbs from the garden and here we are.
A veggie garden fueled salad that is simple and easy to whip up.
dill, chili Labneh
- 1kg goats yogurt or plain greek yogurt
- 1 lemon zest and juice
- 1 chili (depending on strength) diced
- 1 bunch fresh dill
- pinch salt
- 1 clove garlic fine grated
Place yogurt in a cheese cloth hanging over a bowl and let drain for 1 hour or leave for 2 days for a better result. When your yogurt is read place in a bowl and add all other ingredients and combine.
Beet and Black Bean salad:
- 4 beets quartered / 6-10 leafs / 2 stems
- 3 star anise
- 4 clover
- 1 tbs sugar
- 400g or 1 can black beans
- 1 bunch mint
- 1 bunch basil
- 3 kale leafs sliced
- 1/2 red onion finely chopped
- salt and pepper to taste
For the salad, the beets I used are the Chioggia variety but any beets will do. poached the beetroots with some cloves and star anise, just covered with water and cook until soft, but if you do not like your beets beeted this way then roasting with some herbs and spices will be just as good. I have tried to use as much of the beetroot as I could starting with the leafs, the baby leafs that come from the beetroot are perfect for salads and can be chucked in raw or sliced to your desire, now to the stem, finely slice to give a bit of crunch in the salad, add your kale, mint ,basil, dill, black beans in a bowl and tossed then lay out on a tray to serve. now once the beets are soft and full of flavor drain and let them cool for a bit. lay them across the salad and top with your labneh and wallah.