Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until fork-tender. Let them cool, then peel and cut into wedges.
- 2
Toast the Hazelnuts
While the beets are roasting, place the hazelnuts on a baking sheet and toast them in the oven for about 10-12 minutes until golden brown. Remove and let cool, then chop coarsely.
- 3
Prepare the Herb Mixture
In a small bowl, combine the chopped parsley, dill, olive oil, lemon juice, salt, and black pepper. Mix well to create an herb dressing.
- 4
Assemble the Dish
On a serving plate, arrange the roasted beet wedges. Top with labneh, drizzle with the herb mixture, and sprinkle the crushed hazelnuts on top.
- 5
Serve
Serve immediately while the beets are warm, or at room temperature. Enjoy!
