Precision® Cookers Precision® Oven Accessories Recipes

Herb Beets with Labneh

Name: Herb Beets with Labneh
Prep time: 310 min
Cook time: 90 min
Total time: 400 min
Ingredients: 0 of **For the Labneh**; 1.5 cups of full-fat Greek yogurt; 0 of **For the Beets**; 2 lb of small beets (about 4 ounces/113g each), peeled and quartered; 1 tsp of extra-virgin olive oil; 0.25 tsp of kosher salt; 0.13 tsp of freshly ground black pepper; 0 of **For the Sauce and Garnish**; 0.5 cup of fresh cilantro leaves; 0.5 cup of fresh parsley leaves; 0.25 cup of extra-virgin olive oil; 2 cloves of garlic; 1 Tbsp of fresh lemon juice plus 1/2 tsp zest; 0.5 tsp of coriander seeds; 0.5 tsp of cumin seeds; 0.25 tsp of red pepper flakes; 0.25 tsp of kosher salt; 1 tsp of sesame seeds; 0.25 tsp of ground sumac

Carlene Thomas RDN

July 21, 2020

These slow-cooked beets are an earthy and herbal side dish, and they’re well balanced with creamy labneh and bright lemon sauce. Add in crusty sourdough bread to scoop up all of the juices. Using the Anova Precision Oven’s sous vide mode and 100% steam means the beets come out perfectly tender every time. Notes: After further testing, this recipe has been updated to use a higher oven temperature and longer cooking time. If you’re using larger beets, you’ll need to extend the cooking time. This recipe works best when there’s some airflow underneath the beets. To do so, the recipe uses a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute.

Serves

Prep Time

05:10

Cook Time

01:30

4 (1)

244

Ingredients

For the Labneh

1.5 cups

full-fat Greek yogurt

For the Beets

2 lb

small beets (about 4 ounces/113g each), peeled and quartered

1 tsp

extra-virgin olive oil

¼ tsp

kosher salt

⅛ tsp

freshly ground black pepper

For the Sauce and Garnish

½ cup

fresh cilantro leaves

½ cup

fresh parsley leaves

¼ cup

extra-virgin olive oil

2 cloves

garlic

1 Tbsp

fresh lemon juice plus 1/2 tsp zest

½ tsp

coriander seeds

½ tsp

cumin seeds

¼ tsp

red pepper flakes

¼ tsp

kosher salt

1 tsp

sesame seeds

¼ tsp

ground sumac

Steps

1. Make the Labneh

Line a fine-mesh strainer with a double layer of cheesecloth. Place over a bowl. Add the yogurt to the lined strainer. Refrigerate until very thick, at least 5 hours or up to overnight.

2. Preheat the Oven

Rack

When the labneh is ready, turn on the oven.

Sous Vide Mode: On

Steam: 100%

Temp: 200°F

Heat: Rear

3. Season the Beets

Combine the beets, oil, salt, and pepper in a medium bowl. Toss well to coat. Transfer to a perforated pan (see note).

4. Cook

Rack

Transfer the pan to the middle rack in the oven. Place a solid sheet pan on a rack beneath the beets to catch drips. Cook until the beets are tender, about 1 1/2 hours. If you’re using large beets, you will likely need to extend the cooking time.

Sous Vide Mode: On

Steam: 100%

Temp: 200°F

Heat: Rear

01:30 Timer

5. Make Sauce

Meanwhile, make the sauce. Combine the cilantro, parsley, oil, garlic, lemon juice and zest, coriander seeds, cumin seeds, pepper flakes, and salt in an immersion blender cup or food processor. Blend until the mixture has formed a chunky sauce.

6. Plate and Serve

Spread the labneh across the bottom of a shallow bowl or serving plate. Top with the beets and herb sauce. Garnish with the sesame seeds and sumac. Serve with bread.