Roasted Beet Labneh with Pistachios

Roasted beets layered over creamy labneh with lemon, mint, and pistachios make an easy Mediterranean-inspired appetizer or side dish.

Prep: 10 min · Cook: 55 min · Yield: 6 · Method: Oven

Ingredients

• 4 medium beets
• 1 cup labneh
• 0.333 cup pistachios
• 1 medium lemon
• 2 tablespoons olive oil
• 2 tablespoons mint
• 0.5 teaspoon salt

Cooking instructions

1. Heat the oven to 400°F. Scrub the beets, trim the stems, and wrap each beet tightly in foil. (about 5 min) — 400°F
2. Place the wrapped beets on a baking sheet and roast until a knife slides easily into the centers, 45 to 55 minutes. Cool until easy to handle, then peel and slice into wedges. (about 50 min) — 400°F
3. Spread the labneh over a serving platter and drizzle with 1 tablespoon of the olive oil. (about 2 min)
4. Arrange the beet wedges over the labneh. Sprinkle with the pistachios and mint, drizzle with the remaining olive oil, and squeeze the lemon over the top. Season with the salt and serve. (about 3 min)