Crushed Beets with Lemon Vinaigrette
A vibrant dish of roasted and crushed beets tossed in a bright lemon vinaigrette, served with fresh herbs and creamy labneh. The beets are first roasted until tender, then crushed and pan-seared for a delightful combination of textures.
Ingredients
- •2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
- •6 tablespoons olive oil, divided, plus more
- •1 to taste Kosher salt, freshly ground pepper
- •2 tablespoons finely grated lemon zest
- •2 tablespoons fresh lemon juice
- •¼ cup (lightly packed) fresh mint leaves, plus more
- •2 tablespoons torn fresh dill, plus more
- •½ cup labneh (Lebanese strained yogurt) or plain Greek yogurt
- •1 to taste Flaky sea salt (such as Maldon)
Cooking Instructions
- 1.
Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle beets on each sheet with 1/2 tablespoon oil; season with kosher salt and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, 40-50 minutes. Let cool slightly, then, using a paper towel, rub skins from beets (they should slip off easily). Crush beets with the bottom of a small bowl (it's alright if they fall apart).
50 min
- 2.
Meanwhile, whisk lemon zest, lemon juice, and 2 tablespoons oil in a large bowl; set vinaigrette aside.
5 min
- 3.
Heat 3 tablespoons oil in a large skillet over medium-high heat. Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side. Transfer to bowl with vinaigrette, add 1/4 cup mint and 2 tablespoons dill, and toss to coat. Serve beets and dollops of labneh drizzled with more oil, topped with more herbs, and seasoned with pepper and sea salt.
15 min
