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  • Author: Samantha Ferraro
  • Total Time: 45 minutes
  • Yield: 3 -4 servings 1x



Beet Chips

  • 34 medium sized beets (I used a combination of red and yellow)
  • 1 tsp cumin
  • 1 tsp garlic powder
  • Salt and pepper (to taste)

Labneh Dip

  • 1 cup Labneh
  • 1 Persian cucumber (peeled if you prefer and chopped finely)
  • Feta cheese (for topping)
  • Lemon juice and lemon zest
  • Olive oil (for drizzling)
  • Zaatar for topping


  1. First to make the beet chips, scrub the beets getting rid of any dirt or little roots. Keep the large stem in tact, but cut of the skinny root end so you have a flat surface.
  2. On setting 2 (or 3 for a bit thicker), carefully slice beets into rounds. I keep about 2 inches of stem still on the beet and use that as a “guard” while slicing the beets so I don’t get too close to the end.
  3. Once all the beets are done, discard the root ends and add the rounds to a large bowl. Sprinkle with a bit of salt (about 1/4 tsp) and allow them to sit for about 10-15 minutes. This will help release their extra water.
  4. Meanwhile, pre-heat the oven to 325 degrees F.
  5. After 10 minutes, check the beets for any accumulated liquid and drain. Use a paper towel to blot the beets so they can be as dry as possible *Note: I keep the yellow and gold beets separate from each other so the colors don’t mix).
  6. Then add a drizzle of olive oil, cumin, garlic powder and black pepper to the beets and toss well to coat.
  7. Lay beets on a parchment lined baking sheet as close together as possible since they will shrimp. Then bake at 325 F for about 30 minutes or until beet chips have crispy edges. *Note #2: My oven tends to bake faster than others, so adjust time as necessary.
  8. Once done, remove from oven and allow to cool.
  9. To make the labneh dip, add labneh to a bowl and mix in lemon juice. Then top with feta cheese, chopped cucumber, lemon zest, pinch of zaatar and a good drizzle of olive oil.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
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