Name: Roasted Beets and Labneh Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mediterranean
Ingredients: For Beet Salad:; 3 lbs beets; 2 shallots; ¼ cup extra-virgin olive oil; 1 tsp red pepper flakes; salt and freshly ground black pepper; 2 cups labneh; 3 tbsp Basil Vinaigrette; 2 Ripe Avocados; fresh mint leaves; Fresh dill leaves; flaky sea salt; For Basil Vinaigrette:; 1 shallot; 2 cups tightly packed fresh basil leaves; 1 clove garlic; ½ tsp red pepper flakes; ½ cup extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tsp kosher salt; freshly ground black pepper

How To Make Roasted Beets and Labneh

Put together a vegetarian meal with these roasted beets served with avocados and labneh, a rich strained yogurt for a delicious Mediterranean-style dish.

Preparation: 20 minutes

Cooking: 45 minutes

Total: 1 hour 5 minutes

Serves:

Ingredients

For Beet Salad:

3lbsbeets,(4 bunches), half orange and half red
2shallots,peeled and sliced into quarters
¼cupextra-virgin olive oil
1tspred pepper flakes
salt and freshly ground black pepper
2cupslabneh,(extra-thick Greek yogurt)
3tbspbasil vinaigrette
2ripe avocados,pitted, peeled and sliced in wedges or chunks
fresh mint leaves
fresh dill leaves
flaky sea salt,or kosher salt

For Basil Vinaigrette:

1shallot,roughly chopped
2cupstightly packed fresh basil leaves,(95 grams), stems removed
1clovegarlic
½tspred pepper flakes
½cupextra-virgin olive oil
2tbspred wine vinegar
1tspkosher salt,plus more as needed
freshly ground black pepper

Instructions

Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper.
Scrub and trim the beets and slice them into wedges (about ½ to ¾-inch thick on the widest edge).
Toss the beets and shallots with the olive oil and season with the red pepper flakes to taste, salt, and pepper.
Transfer the seasoned beets and shallots to the prepared baking sheet (it’s ok if they overlap) and roast for 40 to 50 minutes, until fork-tender. Remove from the oven and set aside to come to room temperature.
To make the basil vinaigrette, in a high-powered blender or food processor, combine the shallot, basil, garlic, red pepper flakes, olive oil, red wine vinegar, and salt.
Blend for 1 minute, or until very smooth. Season to taste with salt and pepper.
Spread the labneh on a large platter, dollop with basil vinaigrette, and scatter with the beets and avocado wedges.
Sprinkle with fresh mint leaves, dill, and flaky salt, and serve.

Nutrition

Calories: 446.50kcal
Fat: 34.87g
Saturated Fat: 6.87g
Monounsaturated Fat: 20.67g
Polyunsaturated Fat: 4.65g
Carbohydrates: 28.54g
Fiber: 9.52g
Sugar: 16.20g
Protein: 10.00g
Cholesterol: 9.58mg
Sodium: 821.17mg
Calcium: 110.99mg
Potassium: 922.78mg
Iron: 2.45mg
Vitamin A: 25.24µg
Vitamin C: 16.39mg

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Roasted Beets and Labneh Recipe