Roasted Carrot and Beet Labneh Topped with Gremolata

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Roasted Carrot and Beet Labneh Topped with Gremolata
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Servings
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Servings
6 People
Roasted Carrot and Beet Labneh Topped with Gremolata
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Servings
6 People
Servings
6 People
Ingredients
Carrots
Carrot & Beet Top Gremolata
Servings: People
Units:
Instructions
  1. Beet Labneh: ·Pre heat oven to 400°F. ·Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet. ·A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off. ·Let cool for 10 minutes. Then slide the skin of the beets off. ·Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste. Beet & Carrot Top Gremolata: ·Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky” Notes: ·Use orange zest instead of lemon in the gremolata. ·Use the gremolata over fish, pasta, or to top a salad. ·Extra carrots can be blended and made into a soup
Roast the Carrots
  1. Preheat oven to 400°F.
  2. Place unpeeled carrots on foil or parchment lined baking sheet.
  3. Drizzle EVOO over carrots and season with salt and pepper.
  4. Roast until a paring knife slides easily through the thickest part of the carrots.
Beet Labneh
  1. Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet.
  2. A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off.
  3. Let cool for 10 minutes. Then slide the skin of the beets off.
  4. Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste.
Beet & Carrot Top Gremolata
  1. Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky”
Recipe Notes

Use orange zest instead of lemon in the gremolata.
Use the gremolata over fish, pasta, or to top a salad.
Extra carrots can be blended and made into a soup

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Lemon Roasted Salsify

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Lemon Roasted Salsify
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
40 minutes 5 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
40 minutes 5 minutes
Lemon Roasted Salsify
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
40 minutes 5 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
40 minutes 5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400F.
  3. Prepare salsify by rinsing thoroughly. Peel and cut into 2” pieces. (You may want to use gloves because salsify tends to be sticky.) Place salsify in a large mixing bowl.
  4. Add olive oil, lemon zest, salt and pepper to the bowl. Toss to evenly coat the salsify.
  5. Transfer salsify to a parchment lined sheet tray and roast for 30 minutes.
  6. Remove salsify from the oven and sprinkle with parsley.
  7. Roast for another 10 minutes.
  8. Cool for 5 minutes. Enjoy!
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Hummus

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Hummus
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Rating: 4.5
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Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Hummus
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Rating: 4.5
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Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Prepare your mise en place.
  2. Place chickpeas in food processor.
  3. Add lemon juice, garlic, and tahini into food processor.
  4. Blend until almost smooth. Scrape down sides of bowl.
  5. Season with salt and pepper to taste.
  6. If the hummus is too thick, add 1 tablespoon of olive oil.
  7. Sprinkle with paprika. Enjoy!
Recipe Notes

Try dipping carrots, grape tomatoes, bell peppers, or whole-grain crackers in hummus for a delicious treat!

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