Crushed Beets with Lemon Vinaigrette

A fabulous beet recipe from chef Alison Roman that can be eaten warm or cold.

Photo by Christina Holmes

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

Ingredients:

• 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)

Preparation:

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.