Labneh is a thick, strained yogurt commonly used in Middle Eastern and Mediterranean cuisines. By removing excess whey, yogurt becomes richer, creamier, and slightly tangy—similar in texture to a soft cheese.

Is Labneh the same as Greek yogurt?

Not exactly. While Greek yogurt is strained, labneh is strained even further, making it thicker and more spreadable. Labneh also tends to have a more pronounced tang, which works especially well in savory dishes.

Do I have to make labneh homemade?

No! While you can make labneh at home, high-quality store-bought versions work perfectly—and that’s what I used here. This keeps the recipe simple and accessible.

Labneh is incredibly versatile. It can be used as a base for salads, spread onto plates for roasted vegetables or proteins, swirled into dips, or even used in place of sour cream or cream cheese in savory recipes.

Is labneh nutritious?

Yes. Labneh is naturally high in protein and calcium, which helps make dishes more satisfying. Because it’s thick and creamy, a little goes a long way—adding richness without needing heavy sauces or dressings.

Roasted Beets and Labneh with Walnut Gremolata

Ingredients

Units Scale

2 lbs. beets (red and/or golden)
1–2 tablespoons olive oil (for roasting the beets)
1 1/2 cups labneh
1 recipe of walnut gremolata

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Instructions

Roast beets. Preheat the oven to 400°F. Place each beet on its own piece of foil on a large baking sheet (keeping red and golden beets separate). Drizzle each beet with olive oil, using just enough to lightly coat. Fold the foil up and over each beet, sealing to create individual foil packets. Roast until the beets are fork-tender, about 45–60 minutes. Let cool slightly before handling.

Peel and cut the beets. When the beets are cool enough to handle, use the edge of a spoon to peel off the skins. Slice the beets into bite-sized wedges.

Spread labneh onto a serving platter or individual plates.

Arrange the roasted beets over the labneh.

Spoon walnut gremolata generously over the top.

Finish with a drizzle of olive oil and freshly cracked black pepper.

Serve slightly warm or at room temperature for the best flavor.

Author: Amy's Nutrition Kitchen
Prep Time: 10
Cook Time: 45
Category: salads