Beet-Carrot Slaw with Garlicky Labneh

2 Reviews

This sweet, tart, and creamy jewel-toned slaw is filled with freshly shredded beets and carrots and tangy labneh. Make fast work of shredding carrots and beets using a food processor fitted with a grating attachment. Separating the grated vegetables helps keep their rich colors from mixing and muddling. Use rainbow carrots for more color, or swap out the red beets for Chioggia and their pink-and-white swirls.

By
Anna Theoktisto
Photo of Anna Theoktisto
Anna Theoktisto
Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group.
Food & Wine's Editorial Guidelines
Updated on July 20, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Beet-Carrot Slaw with Garlicky Labneh Recipe
Photo: Caitlin Bensel
Active Time:
15 mins
Total Time:
20 mins
Yield:
6
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup labneh or plain full-fat Greek yogurt

  • 1 small garlic clove, grated

  • 4 medium carrots

  • 1 large red beet, peeled and quartered

  • 1/4 cup extra-virgin olive oil

  • 1 tablespoon lemon zest plus 3 tablespoons fresh lemon juice (from 2 lemons), divided

  • 1 tablespoon Champagne vinegar

  • 2 teaspoons honey

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/4 cup salted roasted pistachios, chopped

  • 1/4 cup fresh mint leaves

  • 1 teaspoon toasted coriander seeds, crushed

Directions

  1. Stir together labneh and garlic in a small bowl until combined. Cover and refrigerate until ready to serve.

  2. Grate carrots in a food processor fitted with the grating attachment; transfer to a bowl. Grate beet, and transfer to a separate bowl.

  3. Whisk together oil, lemon juice, vinegar, honey, salt, and pepper in a small bowl until combined. Drizzle half of the vinaigrette (about 1/4 cup) over grated carrots; stir to combine. Let stand 5 minutes.

  4. Spread labneh mixture on a serving platter. Top with carrot mixture and grated beets; drizzle with remaining vinaigrette. Sprinkle with pistachios, mint, coriander seeds, and lemon zest.

Make Ahead

Garlicky labneh can be made up to 3 days in advance.

Originally appeared: December 2019

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