Line a strainer with a cheese cloth.

Put the Greek Yogurt into this and place the strainer over a bowl. Place it in the refrigerator for 2 -3 hours.

We can use regular curd too, but it will take a little longer for it to turn into Labneh.

Remove the Labneh in another bowl and use the strained water in your cooking.

Beat the strained yogurt very well, so it is creamy.

Add salt, chopped walnuts candied peel and finely chopped coriander and mint to the Labneh.

Mix well. Keep refrigerated till we use it.

Wash and boil the beetroot, I have used a pressure cooker to boil them. The boiling time will depend on the size of beetroot. Alternatively you can oven roast the beetroot's.

To ensure that the nutrients and colour of the beetroot remain intact, do not remove its skin before boiling it.

Always check by inserting a knife into the beetroot, if it is well cooked.

Let the beetroot come to room temperature . Refrigerate for an hour at least. Now peel and cut into slices.

Spread the prepared Labneh over the beetroot slices. Garnish with mint and candied peel. Serve chilled.