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A couple weeks ago I posted a recipe for making labneh, which is a Middle Eastern cream cheese made from fresh yogurt. We promptly gobbled that up and I have made another batch and used a portion of it to make this red beet labneh.

When the roasted and pureed red beets are mixed with the snowy white cream cheese it turns a vibrant pink color and it looks almost too beautiful to eat but, oh… is it delicious!

Labneh is so easy to make and adapts well to many dishes. It is a simple process to make as you will see in the labneh-making post.

It can be served plain after it has been drained, or, after drained it can be flavored with different herbs, chopped vegetables and spices. I especially like it with some of the Lebanese garlic sauce stirred into it along with some fresh chopped thyme or rosemary.

This red beet labneh is also easy to make by adding a portion of the prepared creamy-white labneh with roasted, pureed red beets.

You can control the color by the amount of beets you add but the typical proportions are two-thirds cheese to one-third beets. The flavor is well-balanced and delicious.

Use this red beet labneh for a spread on naan bread or a dip with fresh vegetables, and it is especially delicious served with grilled or roasted lamb.

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