Crushed Beets with Lemon Vinaigrette
I love a pretty presentation of food, even when it’s just a casual dinner at home. So, when I’m deciding what to make and the market is full of colorful baby beets, this recipe begs to be made! If you’ve ever tried crushed potatoes, then you know how delicious they can be. This is a similar treatment: roast the baby beets, remove the skins, and then crush them slightly. Then, sauté them up in some fruity olive oil, top them with a lemon vinaigrette, dollop some Greek yogurt or Labneh, sprinkle some herbs and voila! The prettiest plate ever!
When you follow this two-part technique to cooking the beets (roasting and then sautéing, you get crispy exteriors and creamy interiors.
And, if you can get different types of beets (I used red, orange and Chiogga), the flavors of each one become more pronounced and the colors look gorgeous on the plate. The lemon vinaigrette has a light and fresh flavor to it, especially when topped with torn mint and dill. All in all, this is a delicious accompaniment to any main course!
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Crushed Beets with Lemon Vinaigrette
Makes: 4 servings
Prep Time: 30 minutes
Cook Time: 40-50 minutes
Total Time: 1 hour & 20 minutes
Ingredients
- 2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
- 6 tbsp olive oil, divided, plus more
- Kosher salt and freshly ground black pepper
- 2 tbsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- 1/4 cup (lightly packed) fresh mint leaves, plus more
- 2 tbsp torn fresh dill, plus more
- 1/2 cup labneh (Lebanese strained yogurt) or plain Greek yogurt
- Flaky sea salt (such as Maldon)
Instructions
Preheat oven to 400°F. Divide beets between 2 large sheets of foil. Drizzle beets on each sheet with 1/2 tablespoon oil; season with kosher salt and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, 40–50 minutes. Let cool slightly, then, using a paper towel, rub skins from beets (they should slip off easily). Crush beets with the bottom of a small bowl or drinking cup (it’s alright if they fall apart).
Meanwhile, whisk lemon zest, lemon juice, and 2 tablespoons oil in a large bowl; set vinaigrette aside.
Heat 3 tablespoons oil in a large skillet over medium-high heat. Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side. Transfer to bowl with vinaigrette, add ¼ cup mint and 2 tablespoons dill, and toss to coat.
Serve beets and dollops of labneh drizzled with more oil, topped with more herbs, and seasoned with pepper and sea salt.
Recipe from Bon Appetit
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