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Beetroot and Blood Orange Salad with Labneh

Beetroot and Blood Orange Salad with Labneh

Course Salad
Cuisine British
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 -3
Calories 244kcal
Author Eat Love Eat


For the labneh

  • 250 g full-fat Greek style yoghurt
  • pinch of salt

For the salad

  • 250 g small bunch of baby beetroot (1/2lb)
  • pinch of cumin optional
  • 1 tablespoon rapeseed or olive oil
  • bunch of kale (I used curly kale)
  • 1-2 blood oranges segmented
  • 1/4 cup hazelnuts
  • sumac to sprinkle, optional


  • Begin by making the labneh. Mix together the yoghurt and the salt. Line a sieve with muslin and set over a bowl. Place the yoghurt mixture in the sieve, and leave to strain in the fridge overnight. The next day you'll be left with a thickened, soft cheese-like mixture.

For the salad

  • Scrub, trim and quarter the beetroot. If they are large, you may have to cut them into smaller pieces. Sprinkle with a pinch of salt, pepper and cumin (if liked). Drizzle with a tablespoon of oil. Cover tightly with foil and roast at 180ºC/350ºF for 40-45 minutes. They may take longer depending on their size or age, so check them. They're ready when a sharp knife slips through them with ease. Remove from the oven and allow to cool.
  • Wash the kale and cut out the large ribs. Tear into bite-sized pieces and steam for about 5 minutes or until tender.
  • Roast the hazelnuts in a 150ºC/300ºF oven for around 5 minutes. Place in a clean tea towel and rub to remove the skins. You could do this in a frying pan but keep an eye on them as they burn easily!
  • To assemble: Take a large dollop of the labneh and spread it out on your bowl or plate. Arrange the kale, beetroot, blood oranges and hazelnuts on top. Sprinkle with the sumac, if using, and drizzle with a little olive or rapeseed oil to finish.


You could serve this as one large salad to share as a side dish or as individual plates for a starter. The quantities listed are really rough guidelines. I'd say that there is enough labneh for 2-3 people, but then it's up to you how much kale, etc, you would like.
I left the skins on my beetroots because they were small, however, if you use older beets, you may prefer to peel them.
Prep time does not include overnight straining for the labneh.