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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