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Ingredients
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Main Ingredients
Method
Preparation
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.
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.
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.
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.
Serve
Serve immediately while the beets are warm, or at room temperature. Enjoy!