Crushed Beets with Lemon Vinaigrette

Name: Crushed Beets with Lemon Vinaigrette
Total time: 1 h 10 min
Yield: 6 servings
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)

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.

6 servings

1 hr 10 min

Published October 4, 2025

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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

Crushed Beets with Lemon Vinaigrette

6 servings

1 hr 10 min

Published October 4, 2025

Be the first to rate this recipe

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

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

Meanwhile, whisk lemon zest, lemon juice, and 2 tablespoons oil in a large bowl; set vinaigrette aside.

5 min

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