From Cookie and Kate
Gaby's Roasted Beets and Labneh
- Time
- 1 hr 5 min
- Makes
- 6
- Ingredients
- 19
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Ingredients
- 4 bunches beets (2 to 3 pounds should be plenty), half orange and half red
- 2 shallots, peeled and sliced into quarters
- ¼ cup extra-virgin olive oil
- 1 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 2 cups labneh (labneh is extra-thick Greek yogurt—see notes for details)
- 2 to 3 tablespoons basil vinaigrette (below)
- 1 to 2 ripe avocados, pitted, peeled and sliced into wedges or chunks
- Fresh mint leaves
- Fresh dill leaves
- Flaky sea salt (or kosher salt)
- 1 shallot, roughly chopped
- 2 cups (95 grams) tightly packed fresh basil leaves (stems removed)
- 1 clove garlic
- ½ teaspoon red pepper flakes
- ½ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
Nutrition · per serving
1 of 8 servings per serving
- Calories
- 271 kcal
- Fat
- 18.7 g
- Fiber
- 5.5 g
- Sugar
- 13.1 g
- Sodium
- 574.2 mg
- Protein
- 9.3 g
- Trans fat
- 0 g
- Cholesterol
- 9.3 mg
- Carbohydrate
- 19.4 g
- Saturated fat
- 3.9 g
As published by Cookie and Kate.
The method
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