This colorful sandwich combines earthy beets, crisp kohlrabi, cool cucumber, and creamy labneh in a whole wheat pita. With minimal cooking that can be done ahead of time, and just 10 minutes of prep, it makes a healthy, delicious and filling meal for breakfast, lunch, or dinner.
Prep Time: 10 minutes (plus beet cooking time)
Cook Time: 30–40 minutes
Total Time: About 50 minutes
Yield: 4 mini sandwiches
Ingredients
- 4 whole wheat mini pitas or 2 regular-size pitas
- 1 small beet
- 1 small kohlrabi, peeled
- 2 Persian cucumbers
- ½ cup labneh
- 2–4 lettuce leaves
- Salt and freshly ground black pepper
- Optional: fresh dill, mint or oregano, za'atar, or a pinch of sumac
Directions
- Place the beet in a saucepan, cover with water, and simmer until tender when pierced with a fork, about 40 minutes depending on size. Do not overcook. Cool slightly, rub off the skin, and slice into thin rounds.
- Peel the kohlrabi and slice it as thinly as possible. Slice the cucumbers into thin rounds.
- Split the pitas and spread a generous layer of labneh inside each half. To keep assembled sandwiches from becoming soggy, spread the labneh on both sides of the pita.
- Season the labneh lightly with salt and black pepper. If using herbs or spices, sprinkle them over the labneh.
- Layer the lettuce, kohlrabi, cucumber, and beet slices inside each pita.
- Serve immediately while the vegetables are crisp.
Tip: Pita is a bread that must be eaten fresh - within a day of baking. Don't buy a pita that is not soft and pliable. The Angel Bakeries pitas at the Whole Foods are usually fresh.
You can freeze any unused pitas; they are easy to defrost over a very low flame or in a toaster.
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