Roasted Baby Beets Recipe
labneh, pistachio, charred beet greens, lavender mint, honey vinaigrette
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Ingredients
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Roasted Baby Beets with Labneh and Honey Vinaigrette
Method
Preparation and Serving
- 1
Roasting the Beets
Preheat your oven to 200°C (400°F). Wash the baby beets and trim the tops, leaving about an inch of the stem. Place the beets on a baking sheet, drizzle with olive oil, and sprinkle with salt. Cover with foil and roast for about 45-60 minutes, or until tender when pierced with a fork.
- 2
- 3
Making the Honey Vinaigrette
In a small bowl, whisk together honey, apple cider vinegar, and a pinch of salt and pepper. Adjust to taste.
- 4
Assembling the Dish
Once the beets are roasted and cool enough to handle, peel and cut them into wedges. On a serving plate, spread the labneh, arrange the roasted beets on top, and garnish with sautéed beet greens, chopped pistachios, and lavender mint leaves. Drizzle with honey vinaigrette before serving.
