Crushed Beets with Blueberry Lemon Vinaigrette
Ingredients
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2 pounds mixed Local Roots small or medium beets (such as Chioggia, red, and/or golden), scrubbed, keep beet tops aside for separate leafy green sautéed dish
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6 tablespoons olive oil, divided, plus more
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Kosher salt and freshly ground black pepper
- 1/4 cup Trade St Jam Blueberry Lemon Basil Jam
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2 tablespoons finely grated lemon zest
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2 tablespoons fresh lemon juice
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¼ cup (lightly packed) fresh mint leaves, plus more
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2 tablespoons torn fresh dill, plus more
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½ cup labneh (Lebanese strained yogurt) or plain Greek yogurt
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Flaky sea salt
Directions
1. Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle beets on each sheet with ½ Tbsp. 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 (it’s alright if they fall apart).
2. Meanwhile, whisk lemon zest, jam, lemon juice, and 2 Tbsp. oil in a large bowl; set vinaigrette aside.
3. Heat 3 Tbsp. 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 Tbsp. dill, and toss to coat.
4. Serve beets and dollops of labneh drizzled with more oil, topped with more herbs, and seasoned with pepper and sea salt.
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