Crushed Beets with Lemon Vinaigrette

Ingredients for Crushed Beets with Lemon Vinaigrette

• 900g mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed

• 6 tablespoons olive oil, divided, plus more

• Kosher salt, freshly ground pepper

• 2 tablespoons finely grated lemon zest

• 2 tablespoons fresh lemon juice

• 1/4 cup (lightly packed) fresh mint leaves, plus more

• 2 tablespoons torn fresh dill, plus more

• 1/2 cup labneh (Lebanese strained yoghurt) or plain Greek yoghurt

• Flaky sea salt (such as Maldon)

Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle beets on each sheet with 1/2 tablespoons 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).

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

Heat 45ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.