Roasted Beets on Labneh

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Roasted Beets on Labneh

Roasted Beets on Labneh

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This colorful side dish features roasted beets over labneh (based on greek yogurt), with dill olive oil, walnuts and lemon zest.

 

Cooking Time: 10min + 1.5h roasting

Serving: 4 servings

INGREDIENTS:

  • 4 medium-sized beets
  • 1 cup labneh (strained Greek yogurt)
  • 1/4 cup extra virgin olive oil
  • 4 tablespoons fresh dill
  • 1/2 cup walnuts, chopped
  • Zest of 1 lemon
  • Salt and pepper to taste

INSTRUCTIONS:

  1. Preheat your oven to 400°F (200°C).
  2. Place the beets on a baking sheet and wrap them in aluminium foil.
  3. Roast in the preheated oven for about 1h-1.5h or until the beets are tender.
  4. While the beets are roasting, spread the labneh on a serving platter.
  5. In a small bowl, mix the extra virgin olive oil with fresh dill. Blend and strain to have a smooth texture.
  6. Once the beets are roasted and tender, Peel them and arrange them over the labneh on the serving platter.
  7. Drizzle the dill-infused olive oil over the roasted beets and labneh.
  8. Sprinkle chopped walnuts over the dish for an extra crunch.
  9. Zest a lemon over the entire dish to add a burst of citrusy flavor.