Roasted Beet and Labneh Salad

Yield: 4 servings

Ingredients

Beets

  • 3-4 medium beets, preferably a mix of red and golden beets
  • 1-2 tbsp olive oil
  • ⅛ tsp each, salt and pepper
  • 1 cup Khaas Labneh
  • 1-2 cloves of garlic, minced
  • 3 tbsp fresh mint leaves and dill, chopped
  • 1 tbsp fresh lemon juice
  • 3 tbsp chopped pistachios
  • 2 oranges, segmented
  • ¼ cup pomegranate seeds

Citrus Dressing  

  • ¼ cup freshly squeezed orange juice
  • ¼ cup freshly squeezed lemon juice
  • ⅛ cup extra-virgin olive oil
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • ¼ tsp each, salt and pepper

Serve with warm pita

Directions

  1. Preheat oven to 400°F.
  2. Wash and trim the beets. Add olive oil, salt and pepper, then wrap the beets individually in foil.
  3. Roast the beets in the preheated oven for 45-60 minutes until they are tender (test with a knife or fork; it should go in easily).
  4. Once done, cool the beets, then peel the skins (they should come off easily) and cut into slices or wedges.
  5. In a bowl, combine the labneh, minced garlic, and fresh lemon juice. Mix well to combine.
  6. In a small bowl or jar, combine the freshly squeezed orange juice, lemon juice, olive oil, honey (or maple syrup), and Dijon mustard.
  7. On a serving platter, spread a layer of the labneh mixture as the base for the salad.
  8. Arrange the roasted beet slices or wedges on top of the labneh.
  9. Drizzle the citrus vinaigrette.
  10. Sprinkle chopped fresh mint leaves, chopped pistachios, orange segments and pomegranate over the beets.
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