Beet- and Tomato Salad with Labna cheese and Coriander

Labna is a yoghurt cheese made from cow’s milk, often marinated in oil. You can find these small balls of cheese in stores leading middle-eastern foods. In this simple salad the Labna cheese is pared with beets, tomatoes, coriander and a lemon dressing – making this beautiful, fresh and flavorful salad.Beet and Tomato Salad with Coriander and Labna cheese


Serves: 4
Time: 10 minutes
Difficulty: Easy

14 oz. (400 g) small boiled and peeled organic beets, cut in quarter
14 oz. (400 g) organic cherry tomatoes, cut in half
½ organic lemon, juice and zest
1 teaspoon Maldon salt
½ teaspoon pepper
6 tablespoons organic extra virgin olive oil

Mix all the ingredients listed above in a bowl.

1 handful fresh coriander leaves
20 balls of Labna cheese

Fold in the coriander in the salad. Divide the salad onto 4 plates and top with the Labna cheese. Pour over the dressing from the bottom of the bowl and serve.Beet and Tomato Salad with Coriander and Labna cheese

If you want to make your own Labna cheese, this is how to do it:

1 pint (5 dl) of Greek yoghurt
1 cup olive oil
+ Your choice of seasoning, I used chili, garlic, menthe and salt

Line a strainer with a cloth or coffee filters, and pour in the yogurt. Place this in the fridge for 2-3 days over a bowl. When it is finished approximately 1 cup of whey should be in the bowl.

Roll the cheese into small balls with your hands in the size of a cherry tomato. Place them in one layer in an airtight container; pour in just enough oil to cover them. Repeat the layering until you are finished.Beet- and Tomato Salad with Labna cheese and Coriander

© – 2014

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