![Beet-Carrot Slaw with Garlicky Labneh Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/eQbw5JdyS5FSQwHXl8leJau3gjM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/beet-carrot-slaw-with-garlicky-labneh-FT-RECIPE1219-db0ac2a19d9d4a72ac95a73df9a2c19f.jpg)
Ingredients
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1 cup labneh or plain full-fat Greek yogurt
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1 small garlic clove, grated
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4 medium carrots
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1 large red beet, peeled and quartered
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1/4 cup extra-virgin olive oil
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1 tablespoon lemon zest plus 3 tablespoons fresh lemon juice (from 2 lemons), divided
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1 tablespoon Champagne vinegar
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2 teaspoons honey
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1 teaspoon kosher salt
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1/4 teaspoon black pepper
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1/4 cup salted roasted pistachios, chopped
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1/4 cup fresh mint leaves
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1 teaspoon toasted coriander seeds, crushed
Directions
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Stir together labneh and garlic in a small bowl until combined. Cover and refrigerate until ready to serve.
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Grate carrots in a food processor fitted with the grating attachment; transfer to a bowl. Grate beet, and transfer to a separate bowl.
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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.
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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.