Gaby’s Roasted Beets and Labneh
Total Time
1 hour 5 minutes
Prep Time
20 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(17)
Ingredients
6-8 servings
- 4 bunches beets (2 to 3 pounds should be plenty), half orange and half red
- 2 shallots, peeled and sliced into quarters
- ¼ cup extra-virgin olive oil
- 1 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 2 cups labneh (extra-thick Greek yogurt)
- 2 to 3 tablespoons basil vinaigrette (below)
- 1 to 2 ripe avocados, pitted, peeled and sliced into wedges or chunks
- Fresh mint leaves
- Fresh dill leaves
- Flaky sea salt (or kosher salt)
- 1 shallot, roughly chopped (for vinaigrette)
- 2 cups (95 grams) tightly packed fresh basil leaves (stems removed)
- 1 clove garlic
- ½ teaspoon red pepper flakes
- ½ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
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Preparation
Step 1
Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
Step 2
Scrub and trim the beets and slice them into wedges (about ½ to ¾-inch thick on the widest edge). Toss the beets and shallots with the olive oil and season with the red pepper flakes, salt, and pepper. Transfer the seasoned beets and shallots to the prepared baking sheet and roast for 40 to 50 minutes, until fork-tender. Remove from the oven and set aside to come to room temperature.
Step 3
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. Blend for 1 minute, or until very smooth. Season to taste with salt and pepper.
Step 4
Spread the labneh on a large platter, dollop with basil vinaigrette, and scatter with the beets and avocado wedges. Sprinkle with fresh mint leaves, dill, and flaky salt and serve.
Step 5
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Chef's notes
This recipe comes from 'Cook What You Want' by Gaby Dalkin. I added a few of my cooking notes in parentheses.
Labneh note:
I used Siggi’s 4% yogurt instead. Gaby suggests that you can find labneh at specialty markets or strain plain Greek yogurt through a cheesecloth for a few hours.
Change it up:
You can simplify herb usage by using just one or substitute Italian parsley or cilantro for any/all of them.
Storage suggestions and leftovers:
This dish should keep well in the refrigerator, covered, for about three days. Leftover basil vinaigrette is great on fresh, summery salads. It will keep in the fridge for up to three days.
Make it dairy free/vegan:
You could use vegan sour cream in place of the labneh.
