Roasted Beets and Labneh Recipe

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Chloe Ortiz Modified: March 22, 2022
Roasted Beets and Labneh Recipe

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

  1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper.

  2. Scrub and trim the beets and slice them into wedges (about ½ to ¾-inch thick on the widest edge).

  3. Toss the beets and shallots with the olive oil and season with the red pepper flakes to taste, salt, and pepper.

  4. 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.

  5. 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.

  6. Blend for 1 minute, or until very smooth. Season to taste with salt and pepper.

  7. Spread the labneh on a large platter, dollop with basil vinaigrette, and scatter with the beets and avocado wedges.

  8. 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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