Betteraves Recipe

Cook the beets

Preheat oven to 400°F (200°C). Trim beet tops and scrub clean. Wrap each beet loosely in aluminum foil (or place in a covered roasting dish) and roast on a sheet pan until tender when pierced with a knife, about 45–60 minutes depending on size. Remove from oven and let cool until easy to handle.

Peel and slice beets

When cool, rub the beet skins off with a paper towel or peel with a paring knife. Slice beets into 1/8–1/4 inch rounds or cut into wedges for variety in color and texture. Place the sliced beets in a bowl.

Prepare radish

Thinly slice the winter radish on a mandoline or sharp knife into translucent rounds. If the radish is large, cut into half-moons. Add to the bowl with beets.

Make simple dressing for vegetables

Whisk together 2 tbs olive oil, 1 tsp apple cider vinegar, 1 tsp honey, 3/4 tsp salt (reserve a little for finishing), and 1/2 tsp black pepper in a small bowl. Toss the sliced beets and radish with the dressing gently to coat. Let sit 10–15 minutes to allow flavors to marry.

Prepare the labneh

Stir the labneh with 1 tsp lemon juice, 1 tsp lemon zest, 1 tsp olive oil and 1/4 tsp salt until smooth and bright. Taste and adjust salt or lemon to preference. If labneh is very thick, thin with up to 1 tsp water or olive oil to make it spoonable but stable.

Plate a base

Spread spoonfuls of labneh in the center of individual serving plates or a shared platter to create a soft bed for the beets. Use the back of the spoon to create small swoops or wells to hold beet slices.

Prepare mustard greens

Toss the tender mustard green leaves lightly with a pinch of salt and a few drops of olive oil (reserve most oil for finishing). If you prefer the greens wilted, warm a skillet over medium heat, add 1 tsp olive oil and toss the greens for 30–45 seconds just to soften; remove immediately.

Toast pistachios

Toast pistachios in a dry skillet over medium heat, stirring occasionally, until fragrant and lightly browned, about 3–4 minutes. Roughly chop and set aside.

Assemble greens

Scatter mustard greens around and on top of the labneh base so they anchor the beet slices. Reserve a few whole tender leaves for garnish if desired.

Assemble the dish

Arrange dressed beet and radish slices over the labneh and greens in an attractive pattern, alternating colors and shapes. Sprinkle the toasted chopped pistachios evenly over the top.

Finish with flavor

Drizzle 1 tsp extra-virgin olive oil over the assembled dish, scatter 1/2 tsp flaky sea salt and 1/2 tsp grated preserved lemon (or extra lemon zest) for brightness. Add microgreens or reserved baby mustard leaves as a delicate garnish. If desired, shower with the optional chopped dill.

Rest and serve

Let the plated hors d’oeuvre sit 5 minutes so the flavors meld, then serve at room temperature. This keeps well for up to 2 hours at cool room temperature.