Roasted Beet and Labneh Salad with Pomegranate Molasses

A colorful, craveable salad that brings together sweet roasted beets, creamy labneh, and tangy pomegranate molasses—all with a Middle Eastern twist.
This dish is inspired by the classic flavors I grew up with—cool labneh always on hand, vibrant roasted vegetables, and a generous drizzle of something tangy to tie it all together. The beets bring natural sweetness, while Sadaf’s pomegranate molasses adds a rich tart finish. Serve this as a light starter or as part of a meze spread—it’s simple, elegant, and full of bold flavor.

Ingredients

• 3 medium beets, scrubbed and trimmed

• 1 cup Sadaf Labneh

• 2 tbsp Sadaf Extra Virgin Olive Oil, plus more for drizzling

• 2 tsp Sadaf Pomegranate Molasses

• 1 tsp Sadaf Za’atar (optional, but recommended)

• A handful of fresh mint leaves

• Sea salt and freshly ground black pepper

• 1 tsp lemon zest (optional)

Instructions

1. Roast the Beets:
   Preheat oven to 400°F (200°C). Wrap each beet in foil and roast for 45–60 minutes until tender. Let cool, peel, and slice into wedges or rounds.

2. Prepare the Labneh Base:
   Spread Sadaf Labneh on a plate or shallow bowl. Drizzle with Sadaf Olive Oil and a sprinkle of za’atar.

3. Assemble the Salad:
   Arrange beet slices over the labneh. Drizzle with Sadaf Pomegranate Molasses and a little more olive oil. Season with salt, pepper, and lemon zest (if using).

4. Garnish and Serve:
   Top with fresh mint leaves, microgreens, or crushed pistachios. Serve immediately or chill and serve slightly cool.

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