Roasted Baby Beets with Labneh
This flavorful beet side dish uses dukkah spice mix, an Egyptian specialty made of ground nuts and spices. You can buy it in the spice section or make your own. You can also substitute another mild spice mix such as za’atar for the dukkah, or just sprinkle on a little cumin and black pepper.
- 1 pound mixed baby beets (about 12), scrubbed and stem end trimmed
- 1 cup labneh or full-fat plain Greek yogurt
- 1½ tablespoons chopped fresh mint leaves
- 1½ tablespoons chopped fresh dill
- 1 tablespoon dukkah spice mix
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon flaky sea salt (such as Maldon), or to taste
Preheat oven to 400°F. Arrange beets in a small roasting pan and add 2 tablespoons water. Cover securely with foil and roast until beets are tender when pierced with the tip of a knife, 35 to 40 minutes, adding a tablespoon or two more water if the pan dries up. Cool beets, then rub with a paper towel to remove skins. Cut beets in half lengthwise.
Spread labneh on half of a platter or on half of individual serving plates. Top with beets and sprinkle with mint, dill and dukkah. Drizzle with oil and sprinkle with flaky salt and serve.