Recipe

This beet salad makes use of an ingredient that most people throw out — the inside pulp of a preserved lemon. Puréed in a mini food processor, it contains a lot of flavor that you can add to a marinade or dressing. Taste the pulp as you add it to this dressing as it can get very salty. Doug Penfold piles his beets on top of labneh — a tangy strained yogurt cheese. You can buy it alongside yogurt in Middle Eastern stores, some larger grocery stores or make your own by scooping plain full-fat Greek yogurt into a paper towel-lined strainer and letting it sit in the fridge overnight, or until it’s almost as thick as mascarpone