Roasted Beet Salad with Labneh

5 from 1 vote

Roasted Beet Salad with Labneh! Now, let’s take it to the next level using beet tops to make an Italian-inspired salsa verde.

Prep Time10

Cook Time50

Total Time1

Course: Appetizer, Salad, Salads, Side, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Roast your beets: Preheat the oven to 400°F. Trim the tops off your beets, and set aside your beet greens. Transfer your beets to two sheets of large aluminum foil, separating the red and yellow beets, and place on a baking sheet. Drizzle over olive oil and salt.
Cover tightly and transfer to the preheated oven for 50 minutes to 1 hour, until tender when pierced with a knife. Remove from the oven, open up the foil, and let cool until able to handle. Once able to handle, peel the outer layer of the beets and discard, it should come right off with your hands, or you can use a pairing knife.
Slice into 1-inch wedges.
Make your Beet Top Salsa Verde: While the beets are roasting, make your salsa verde. In a bowl, mix together the beet tops, parsley, chili flakes, salt and pepper to taste, olive oil, and sherry vinegar. Set aside in the fridge until ready to serve.
Prepare the Salty Labneh: Mix the labneh and salt in a bowl. Set aside in the fridge until ready to serve.
To assemble: Layer your labneh on the base of a shallow plate, spreading evenly across the bottom layer of the plate. Top with your beet wedges, finishing with a drizzling of the salsa verde. Top with a crank of black pepper.

Labneh: If you can't find labneh, you can substitute it with full-fat Greek yogurt, or any other cheese, too, like ricotta cheese, feta cheese, or goat cheese.

Roasted Beets: While we urge you to roast your own beets, to save time, you can also buy pre-roasted beets.

Make it Vegan: Make this recipe vegan by removing the labneh or adjusting it with coconut yogurt.

If you have leftover salsa verde, store it in an airtight container in the fridge for up to 4 days. Pour over any roasted vegetables, or any protein.