Roasted Beet Salad with Labneh and Za'atar

No ratings yet

Roasted Beet Salad with Labneh and Za'atar

This roasted beet salad with creamy labneh, za’atar, and olive oil is a vibrant, Middle Eastern-inspired side dish that’s perfect with warm pita or as a fresh appetizer. Easy, healthy, and packed with flavor.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 192kcal

Author Liz Della Croce

Ingredients

1 bunch beets 4 large or 8 medium
1 large orange cut half
2 sprigs fresh rosemary
¼ cup extra virgin olive oil divided
1 large pinch kosher salt and pepper
8 tablespoons labneh
2 tablespoons za'atar
salt to taste
pita bread optional, to serve

US Measurements - Convert to Metric

Instructions

Pre-heat oven to 425 degrees and have an 8 x 8 baking dish ready. Wash and trim the greens from the beets if needed, leaving the root in-tact.
1 bunch beets
Place beets in the pan and cover with juice of one orange, rosemary sprigs, 2 tablespoons of the olive oil, large pinch kosher salt and a few turns of a black pepper mill. Leave the orange halves in the pan and cover tightly with foil. Roast for 45 minutes or until beets are fork tender. Let cool completely before removing foil.
1 large orange, 2 sprigs fresh rosemary, 1/4 cup extra virgin olive oil
To prepare salad, spread labneh in even layer on a large plate or platter. Carefully remove skin from the beets with hands (should peel right off) and thinly slice. Place slices on top of labneh then drizzle with the remaining two tablespoons olive oil and sprinkle with za'atar and salt. Serve as is or with warm pita.
1 large pinch kosher salt and pepper, 8 tablespoons labneh, 2 tablespoons za'atar, salt, pita bread

Video

Notes

Beets will stain your hands red. If you wish, use kitchen gloves to prevent your hands from staining.

Nutrition