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.

EatingWell Magazine, December 2020


Recipe Summary

25 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • 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

1/2 flatbread
338 calories; fat 17g; cholesterol 13mg; sodium 635mg; carbohydrates 31g; dietary fiber 4g; protein 15g; sugars 7g; niacin equivalents 4mg; saturated fat 4g; vitamin a iu 329IU.