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.
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
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Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper.
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Scrub and trim the beets and slice them into wedges (about ½ to ¾-inch thick on the widest edge).
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Toss the beets and shallots with the olive oil and season with the red pepper flakes to taste, salt, and pepper.
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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.
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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.
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Blend for 1 minute, or until very smooth. Season to taste with salt and pepper.
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Spread the labneh on a large platter, dollop with basil vinaigrette, and scatter with the beets and avocado wedges.
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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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