Roasted Beets Citrus Salad with Herbed Labneh

One of my favorite winter salad that combines sweet citrus, beets and peppery watercress. This simple salad can be had as is for a light lunch or accompany a main dish, grilled protein, pasta etc. Roasted beets have a delicious intense flavor and sweetness, the sweetness is further enhanced with sweet winter citruses, creamy herbaceous labneh and peppery watercress or arugula to cut the sweetness. Its nutritious and feeds a crowd.

Roasted Beets Citrus Salad with Herbed Labneh Serves 4

• 4 medium red beets
• 4 medium golden beets
• 4 mixed oranges, I used 2 Cara Cara and 2 Blood oranges
• generous handful of watercress or arugula
• 1/2 cup pomegranate arils, optional
• 3 tablespoons extra-virgin olive oil, plus extra for drizzling
• Sea Salt and freshly cracked pepper as needed
• 1⁄4 cup toasted hazelnuts, roughly chopped
• 1 cup packed mixed herbs ( mint, dill, curly parsley, minced in a food processor
• 2 cloves garlic, 1/2 teaspoon, grated
• 2 tablespoons lemon juice
• 1 cup full-fat Greek yogurt, or your choice of fat content

Instructions

1. Preheat the oven to 425°F (220 ̊C).
2. Tear up two large pieces of foil. Place the red and golden beets separately in the center of each foil. Drizzle olive oil and season with salt and pepper.
3. Place the packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife, about 40 minutes, depending on the size of the beets.
4. Unwrap the beets and let them cool slightly. Slip the skin off by pinching and peeling it off with your fingers, or rubbing it with a paper towel.
5. While the beets are roasting, toast the hazelnuts on a baking sheet for 4 to 5 minutes, or until they’re lightly brown and fragrant. Roughly chop the nuts.
6. Using a sharp pairing or regular knife, peel the oranges as best you can and slice them crosswise in 1⁄4-inch-thick, about 6-mm-thick rounds.
7. Cut the beets into wedges, make sure to keep the golden and red beets in separate bowls.
8. Mix the yogurt, minced garlic, lemon juice, 2 tablespoons olive oil and minced herbs, salt and pepper. Smear the herbed labneh on a platter. Arrange the orange slices and beet wedges over the herbed labneh. Sprinkle with the chopped hazelnuts, watercress or arugula and cracked pepper.