Crushed Beets w/ Blueberry Lemon Vinaigrette

The creaminess of the yogurt is bomb with the salty beets. Add a sweet vinaigrette and this is your new go-to salad.

Serves 4

2 pounds mixed Local Roots small or medium beets (such as Chioggia, red, and/or golden), scrubbed

6 tbsp. olive oil, divided, plus more

Kosher salt and freshly ground black pepper

1/4 c. Blueberry Lemon Basil Jam

2 tbsp. finely grated lemon zest

2 tbsp. fresh lemon juice

¼ c. (lightly packed) fresh mint leaves, plus more to garnish

2 tbsp. torn fresh dill, plus more to garnish

½ cup labneh (Lebanese strained yogurt) or plain Greek yogurt

Flaky sea salt

1. Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle beets on each sheet with ½ tbsp. oil; season with kosher salt and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, 40–50 minutes. Let cool slightly, then, using a paper towel, rub skins from beets (they should slip off easily). Crush beets with the bottom of a small bowl (it’s alright if they fall apart).

2. Meanwhile, whisk lemon zest, jam, lemon juice, and 2 tbsp. oil in a large bowl; set vinaigrette aside.

3. Heat 3 tbsp. oil in a large skillet over medium-high heat. Add beets, season with kosher salt and pepper, and cook until edges are crispy, about 3-4 minutes per side. Transfer to bowl with vinaigrette, add ¼ cup mint and 2 tbsp. dill and toss to coat.

4. Serve beets on a plate. Add dollops of labneh, drizzled with vinaigrette and top with more herbs. Sprinkle sea salt over beets and yogurt.