Crushed Beets with Lemon Vinaigrette
Updated: May 13, 2019
A fabulous beet recipe from chef Alison Roman that can be eaten warm or cold.
Both the roots and leaves of beets are edible and extremely nutritious. Beets contain a multitude of vitamins and minerals; vitamin B6, vitamin C, folate, iron, manganese, potassium and copper. The greens are particularly high in vitamins A and K. Beets are also a rich source of phytonutrients, including carotenoids, phenolic acids, and betalains. These phytonutrients give beets powerful antioxidant, anti-inflammatory and anticancer properties.
Makes 4 Servings
2 pounds mixed small or medium beets (Chioggia, red, and/or golden), scrubbed
6 tablespoons olive oil, divided, plus more for garnish
Kosher salt and freshly ground black pepper
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice
¼ cup (lightly packed) fresh mint leaves, plus more for garnish
2 tablespoons torn fresh dill, plus more for garnish
½ cup labneh (Lebanese strained yogurt) or plain Greek yogurt
Flaky sea salt (such as Maldon)
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).
Meanwhile, whisk lemon zest, lemon juice, and 2 Tbsp. oil in a large bowl; set vinaigrette aside.
Heat 3 Tbsp. oil in a large skillet over medium-high heat. Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side. Transfer to bowl with vinaigrette, add ¼ cup mint and 2 Tbsp. dill, and toss to coat.
Serve beets and dollops of labneh drizzled with more oil, topped with more herbs, and seasoned with pepper and sea salt.