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Labneh mit karamellisierter Rote Bete, getoppt mit Walnüssen und Orangenzeste, serviert auf einem hellen Teller.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 146
Author Rafik Halabi

Ingredients

Zubereitung

  • Prepare labneh according to the recipe with max. 1/2 tsp salt and leave to drain for only 2-3 hours.
  • Roast the walnuts in a pan without fat and leave to cool. Then chop coarsely.
  • Cut the beetroot into slices and halve them. It's best to wear gloves because otherwise your hands will turn red.
  • Roast the aniseed seeds in a hot pan without fat until fragrant. 
  • Pour honey over the aniseed and let it caramelise.
  • Add the orange zest and beetroot to the caramelised honey and toss a few times in the pan.
  • Spread the labneh on plates, arrange the beetroot on top, garnish with toasted walnuts and orange zest and drizzle a little honey on top.

Notes

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Nährwerte

Calories: 146kcal | Carbohydrates: 6g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 37mg | Potassium: 203mg | Fiber: 1g | Sugar: 4g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 1mg