Roasted Beet Salad Recipe

preheat and prepare beets

Preheat the oven to 400°F (200°C). Trim beet greens, leaving about 1/2 inch of stem to prevent bleeding. Rinse beets under cold water and scrub to remove dirt. Pat dry.

wrap and roast

Toss whole beets with 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Wrap each beet individually in foil (or place in a covered roasting pan). Roast for 45–60 minutes depending on size, until a small knife inserts easily to the center. Check at 40 minutes.

cool and peel

Remove beets from the oven and let cool until you can handle them, about 15–20 minutes. Unwrap and rub the skins off with paper towels or a paring knife. Slice the gold and red beets into 1/4-inch (6 mm) rounds or wedges, keeping colors separate for presentation. Place on a tray and let cool to room temperature.

prepare labneh base

Place 1 cup labneh in a small bowl and whisk briefly to loosen. Transfer about 3/4 cup of the labneh to a serving platter or shallow bowl and spread into an even bed or several dollops where the beets will sit.

make dressing

In a separate bowl, whisk together 2 tbs white balsamic vinegar, 2 tbs fresh orange juice, 1 tsp honey, and 1 tsp lemon zest. Slowly stream in 2 tbs extra-virgin olive oil while whisking until emulsified. Season with 1 tsp salt and 1 tsp black pepper, tasting and adjusting for brightness and salt.

finish labneh

Spoon 2 tbs of the dressing into the remaining labneh and stir gently to flavor it; reserve the rest of the dressing for drizzling over the plated salad.

segment citrus

Use a sharp knife to peel the orange and the half lemon, removing all pith. Over a bowl to catch juices, segment the orange (and lemon if desired) by cutting between membranes to release individual supremes. Reserve any juices for the dressing if you want extra acidity (up to 1 tbs).

toast pistachios

In a small dry skillet over medium heat, toast 1/2 cup chopped pistachios for 2–3 minutes, stirring, until fragrant and lightly golden. Remove from pan and let cool.

assemble salad

Spread the flavored labneh on a serving platter or arrange dollops. Arrange slices of gold and red beets on top, alternating colors for contrast. Tuck citrus segments between beet slices and scatter microgreens or 1 cup baby arugula if using.

dress and finish

Drizzle reserved white balsamic dressing over the beets and greens (about 1–2 tbs). Sprinkle toasted pistachios and torn mint leaves over the salad. Drizzle 1 tbs olive oil over the top and finish with 1/2 tsp sea salt flakes and a few grinds of black pepper. If desired, add small dollops of the remaining plain labneh for texture.

serve

Let the salad sit 5 minutes to allow flavors to meld, then serve at room temperature. Leftovers keep refrigerated for up to 2 days; bring to room temperature before serving.