Crushed Beets with Lemon Vinaigrette
Crushed Beets with Lemon Vinaigrette is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat oven to 400°.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 400°.
Divide beets between 2 large sheets of foil.
Drizzle beets on each sheet with 1/2 tablespoon 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 tablespoons oil in a large bowl; set vinaigrette aside.
Heat 3 tablespoons 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 1/4 cup mint and 2 tablespoons 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.