Beet Carrot Slaw with Garlicky Labneh
Ingredients
- 1 cup labneh or plain full-fat Greek yogurt
- 1 small garlic clove, grated
- 4 medium carrots
- 1 large red beet, peeled and quartered
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon zest plus 3 tablespoons fresh lemon juice (from 2 lemons), divided
- 1 tablespoon Champagne vinegar
- 2 teaspoons honey
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup salted roasted pistachios, chopped
- 1/4 cup fresh mint leaves
- 1 teaspoon toasted coriander seeds, crushed
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