Name: Smoked Salmon Flatbread with Whipped Beet Labneh
Total time: 105 min
Ingredients: 12 ounces small-to-medium beets, scrubbed; 2 teaspoons extra-virgin olive oil plus 5 tablespoons, divided; 4 whole-wheat flatbreads, such as whole-grain naan; 1.33333333333 cups labneh or whole-milk plain Greek yogurt, divided; 2 teaspoons lemon zest; 3 tablespoons lemon juice, divided; 0.5 teaspoon salt, divided; 4 cups packed arugula; 0.125 teaspoon ground pepper; 8 ounces smoked salmon, torn into slivers

Smoked Salmon Flatbread with Whipped Beet Labneh

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Labneh is a strained yogurt that's so thick you can spread it. If you can't find it, use Greek yogurt. Or make your own labneh: Line a fine-mesh sieve with four layers of cheesecloth and place over a bowl deep enough to leave 2 inches between the bottom of the sieve and the bowl. Mix 1 1/2 cups whole-milk plain Greek yogurt with 1/4 tsp. salt and pour into the sieve. Refrigerate until very thick, 8 to 12 hours.

By Caroline Fennessy Campion

Published on November 10, 2020

Smoked Salmon Flatbread with Whipped Beet Labneh

Active Time:

25 mins

Total Time:

1 hrs 45 mins

Servings:

Nutrition Profile:

Egg Free Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

12 ounces small-to-medium beets, scrubbed
2 teaspoons extra-virgin olive oil plus 5 tablespoons, divided
4 whole-wheat flatbreads, such as whole-grain naan
1 ⅓ cups labneh or whole-milk plain Greek yogurt, divided
2 teaspoons lemon zest
3 tablespoons lemon juice, divided
½ teaspoon salt, divided
4 cups packed arugula
⅛ teaspoon ground pepper
8 ounces smoked salmon, torn into slivers

Directions

Preheat oven to 425°F. Place each beet on a square of foil and drizzle with some of the 2 teaspoons oil. Wrap tightly and place on a baking sheet. Roast until you can easily pierce the beet with the tip of a sharp knife, about 45 minutes. Unwrap the beets and set aside until cool enough to handle, about 30 minutes. Peel and refrigerate until chilled, about 15 minutes.
Meanwhile, reduce oven temperature to 350°. Place flatbreads on the baking sheet and brush both sides with 1 tablespoon oil. Bake the flatbreads until slightly crispy around the edges, about 10 minutes.
Combine the beets, 1 cup labneh (or yogurt), 2 tablespoons oil, lemon zest, 1 1/2 tablespoons lemon juice and 1/4 teaspoon salt in a food processor; process until smooth.
Toss arugula with the remaining 2 tablespoons oil, 1 1/2 tablespoons lemon juice, ¼ teaspoon salt and pepper in a medium bowl. 5. Spread the beet mixture on the flatbreads and divide the arugula and smoked salmon among them. Dollop the remaining 1/3 cup labneh (or yogurt) on top.

Nutrition Facts (per serving)

338	Calories
17g	Fat
31g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 338
% Daily Value *
Total Carbohydrate 31g	11%
Dietary Fiber 4g	14%
Total Sugars 7g
Protein 15g	30%
Total Fat 17g	22%
Saturated Fat 4g	20%
Cholesterol 13mg	4%
Vitamin A 329IU	7%
Sodium 635mg	28%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.