I See Red

Posted on Jan 15, 2023


  • 1 large beet
  • 50-100g of labneh
  • 70g of hazelnuts
  • 3-5 branches of mint
  • 1 tsp of sumac
  • 4 sour cherries
  • some lemon juice
  • 1 tbsp of tahini

Should serve 2 people as a starter.


Peel and thinly slice the beet and arrange it on your plate. Place a large dollop of labneh on it.

Chop the hazelnuts in half and toast them in a dry pan until fragrant.

Coarsely chop some fresh mint and distribute in, along the hazelnuts, freely on the labneh.

Add a bit of freshly ground black pepper, sea salt and sumac. Drizzle over some tahini and a bit of lemon juice.

Add a few of your sour cherries.