Roasted Beets and Labneh with Citrus Dressing
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Roasted Beets and Labneh with Citrus Dressing
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Tender beets and creamy labneh with a sweet and nutty take on Egyptian dukkah spice.
Ingredients
Pre-heat oven to 400°F and line a sheet tray with foil.
Pick similarly sized beets and lay 2 beets together on a large piece of foil. Add 1 tbsp. neutral oil, pinch of salt, and a garlic clove to pair of beets and wrap up tightly in the foil. Repeat with remaining beets.
Place packs of foiled beets on lined sheet tray and place in the oven for 45 minutes, or until you can stick a paring knife through the foil into the beets with no resistance.
Remove beets from the oven and let cool slightly. Use a paper towel to remove the beet skin (this should come off easily).
Slice beets into wedges, place in a bowl, and set aside.
Toast pistachios in a pan on low heat until fragrant, 2-3 minutes. Place on cutting board and chop pistachios to achieve small granular pieces. For consistency sift out larger pieces and re-chop.
Toast all seeds in a pan on low heat until fragrant, 2-3 minutes. Place in a mortar and pestle and grind until mostly broken down and well combined. Place seeds in a small bowl with pistachio pieces. Add salt, black pepper, extra virgin olive oil, pistachio oil, and maple syrup. Stir well, taste for seasoning and set aside.
To assemble, place labneh in the center of the plate and spread out evenly. If needed, season labneh with pinch of salt.
In a small bowl toss 3 tbsp. of pistachio dukkah with roasted beets to coat.
Place beets, citrus segments, and fresh mint over labneh. Drizzle with additional pistachio dukkah as desired.
Serve immediately.
