This beautiful rainbow carrot and beetroot carpaccio makes a lovely side dish at a BBQ or lunch with family or friends, and requires little effort to make.
Making labneh is really easy and yields a super creamy texture so do make the time to try it.
Serve with any grilled BBQ'd meats or fish for the ultimate summer feast.
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For the labneh
- 400 g full-fat goat's milk yogurt
- 1 tsp. lemon juice
For the carpaccio
- 3 Tbsp. olive oil, plus extra
to drizzle
- 3 Tbsp. white wine vinegar
- 2 tsp. caster sugar
- 1 banana shallot, finely sliced
- zest of 1/2 lemon
- 4 mixed beetroot, peeled
(we used candied and golden)
- 200 g heritage carrots, trimmed
- 1/2 Tbsp. za’atar (a Middle Eastern spice blend)
- small bunch mint, leaves only, finely chopped
- 50 g pistachios, toasted and roughly chopped
- Step 1
To make the labneh, mix the yogurt with lemon juice and ½tsp sea salt. Line a sieve with a few layers of cheesecloth or muslin and set over a bowl. Spoon the yogurt mix into the cheesecloth, fold over the edges to cover, and place in the fridge for 12hr, or overnight. The labneh will become thicker the longer you strain it (you can leave it up to 36hr before straining). It can then be stored and chilled in an airtight container for a few days.
- Step 2
For the dressing, in a large bowl whisk together the olive oil, vinegar, sugar, shallot, lemon zest and ½tsp salt. Next, finely slice the beetroot and carrots as thinly as possible – use a mandolin if you have one. Add to the bowl, toss in the dressing to coat, and set aside for an hour.
- Step 3
When ready to serve, spoon the labneh on to a large platter, and spread into an even layer. Drizzle over a little olive oil, then scatter with the za’atar and a pinch of sea salt flakes.
- Step 4
Add half of the chopped mint to the vegetables, then strain and toss well. Arrange the vegetables over the labneh and sprinkle with the pistachios and remaining mint. Serve straight away.
GH TIP: Serve this with toasted flatbreads for a Middle Eastern inspired starter or light lunch.
Per Serving:
- Calories: 309
- Fibre: 7 g
- Total carbs: 22 g
- Sugars: 20 g
- Total fat: 19 g
- Saturated fat: 5 g
- Protein: 9 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
