Crushed Beets with Blueberry Lemon Vinaigrette

December 31, 2019

Crushed Beets with Blueberry Lemon Vinaigrette

crushed beets with blueberry 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.