Ingredients
3lbsbeets,(4 bunches), half orange and half red
2shallots,peeled and sliced into quarters
¼cupextra-virgin olive oil
1tspred pepper flakes
salt and freshly ground black pepper
2cupslabneh,(extra-thick Greek yogurt)
3tbspbasil vinaigrette
2ripe avocados,pitted, peeled and sliced in wedges or chunks
fresh mint leaves
fresh dill leaves
flaky sea salt,or kosher salt
1shallot,roughly chopped
2cupstightly packed fresh basil leaves,(95 grams), stems removed
1clovegarlic
½tspred pepper flakes
½cupextra-virgin olive oil
2tbspred wine vinegar
1tspkosher salt,plus more as needed
freshly ground black pepper
Preparation
Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper.
Scrub and trim the beets and slice them into wedges (about ½ to ¾-inch thick on the widest edge).
Toss the beets and shallots with the olive oil and season with the red pepper flakes to taste, salt, and pepper.
Transfer the seasoned beets and shallots to the prepared baking sheet (it’s ok if they overlap) and roast for 40 to 50 minutes, until fork-tender. Remove from the oven and set aside to come to room temperature.
To make the basil vinaigrette, in a high-powered blender or food processor, combine the shallot, basil, garlic, red pepper flakes, olive oil, red wine vinegar, and salt.
Blend for 1 minute, or until very smooth. Season to taste with salt and pepper.
Spread the labneh on a large platter, dollop with basil vinaigrette, and scatter with the beets and avocado wedges.
Sprinkle with fresh mint leaves, dill, and flaky salt, and serve.
