Roasted Beet Salad with Labneh
Salad and I had a complicated relationship for years. I only ate it enthusiastically when it was absolutely soaked in something sweet — honey-mustard, balsamic glaze, sweet chilli. I thought I was adding flavour. I was adding sugar.
This roasted beet and labneh combination was the salad that changed my relationship with the entire category. Labneh — strained yogurt cheese — is salty, creamy, and tangy in a way that does more for roasted beetroot than any sweet dressing ever could. The pistachios and fresh mint turn it into something that looks genuinely beautiful and tastes extraordinary.
Labneh can be found in most Middle Eastern grocery stores and increasingly in mainstream supermarkets. If you can’t find it, very thick Greek yogurt is the closest substitute — strain it through a muslin cloth in the fridge overnight for a more labneh-like result.
*Per USDA FoodData Central
The Swap Snapshot
| Typical Version | The Sugar Swap Version | Sugar per serving* |
|---|---|---|
| Beet Salad with Honey Vinaigrette Commercial honey-mustard or sweet balsamic dressing |
Roasted Beets with Labneh Labneh (strained yogurt), olive oil, fresh mint, pistachios |
14g→6g |
*Based on USDA FoodData Central values. The Sugar Swap is not medical or nutritional advice.
Ingredients
Serves 2 · Scale as needed
- 2 medium beets, roasted and peeled
- ¼ cup ⇄ labneh ⇄ the creamy swap
- 1 tbsp extra virgin olive oil
- handful fresh mint leaves, torn
- 1 tbsp roasted pistachios, roughly crushed
- pinch flaky sea salt
Instructions
-
1
Slice the roasted beets into wedges or rounds — whichever you prefer aesthetically.
-
2
Spread the labneh generously across a serving plate using the back of a spoon. This is your sauce and your base.
⇄ Swap NoteWithout a sweet vinaigrette, the labneh does all the flavour work. Use more than feels necessary — it’s the best part.
-
3
Arrange the beet slices over the labneh. Drizzle with olive oil, scatter the mint leaves and crushed pistachios, finish with flaky salt.
Why I Made This Swap
Honey and balsamic vinaigrettes add significant refined sugar to beet salads — contributing 10–14g per serving. Labneh provides the same creamy, rich contrast to the earthy sweetness of roasted beetroot with zero added sugar, alongside protein, calcium, and live cultures. The natural sugars in the beets themselves provide all the sweetness this salad needs.
Common Mistakes
- Using sweetened yogurt instead of labneh. Vanilla or fruit yogurt completely changes the character of this dish. It must be plain, savoury, and thick.
- Using canned beets in sweetened brine. Always use plain roasted beets — either roast your own or buy the vacuum-packed plain variety. Beets in vinegar or sugar syrup will fight with the labneh.
- Skipping the mint. The fresh mint is the brightness that makes this dish. It’s not a garnish — it’s a key flavour component.
Storage
Beets can be roasted up to 3 days ahead and kept in the fridge. Assemble with labneh just before serving — assembled salad doesn’t keep well.
Nutrition per serving
*Per USDA FoodData Central · Typical version: 14g sugar · The Sugar Swap is not medical or nutritional advice.
Frequently Asked Questions
Is labneh the same as Greek yogurt?
Similar but more concentrated and tangy. Labneh has been strained longer, resulting in a thicker, creamier, more cheese-like texture. Strained Greek yogurt is a good substitute.
Can I use golden beets?
Yes — golden beets are beautiful and slightly milder and sweeter than red. They also won’t stain everything bright pink, which is a consideration.
Can I add other toppings?
Toasted walnuts, pomegranate seeds, or a drizzle of tahini all work beautifully with this combination.
