Crushed Beets With Lemon Vinaigrette
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 tbsps
Olive Oil (divided, plus more)2 tbsps
Lemon Zest (finely grated)2 tbsps
Lemon Juice (fresh)2 tbsps
Dill (torn fresh, plus more)Directions:
1
Preheat oven to 400°
2
Divide beets between 2 large sheets of foil
3
Drizzle beets on each sheet with 1/2 tablespoon oil; season with kosher salt and pepper and wrap up foil around beets
4
Roast on a rimmed baking sheet until tender, 40-50 minutes
5
Let cool slightly, then, using a paper towel, rub skins from beets (they should slip off easily)
6
Crush beets with the bottom of a small bowl (it's alright if they fall apart)
7
Meanwhile, whisk lemon zest, lemon juice, and 2 tablespoons oil in a large bowl; set vinaigrette aside
8
Heat 3 tablespoons oil in a large skillet over medium-high heat
9
Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side
10
Transfer to bowl with vinaigrette, add 1/4 cup mint and 2 tablespoons dill, and toss to coat
11
Serve beets and dollops of labneh drizzled with more oil, topped with more herbs, and seasoned with pepper and sea salt
12
Preheat oven to 400°
13
Divide beets between 2 large sheets of foil
14
Drizzle beets on each sheet with 1/2 tablespoon oil; season with kosher salt and pepper and wrap up foil around beets
15
Roast on a rimmed baking sheet until tender, 40-50 minutes
16
Let cool slightly, then, using a paper towel, rub skins from beets (they should slip off easily)
17
Crush beets with the bottom of a small bowl (it's alright if they fall apart)
18
Meanwhile, whisk lemon zest, lemon juice, and 2 tablespoons oil in a large bowl; set vinaigrette aside
19
Heat 3 tablespoons oil in a large skillet over medium-high heat
20
Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side
21
Transfer to bowl with vinaigrette, add 1/4 cup mint and 2 tablespoons dill, and toss to coat
22
Serve beets and dollops of labneh drizzled with more oil, topped with more herbs, and seasoned with pepper and sea salt