Preserved Lime Marinated Beets with Labne
Earthy, sweet roasted beets pair perfectly with creamy labne and salty preserved lime dressing. Serve this dish alongside whole grain pasta seasoned with a healthy douse of olive oil and salt and you have yourself a hearty vegetarian meal.
Ingredients:
2 pounds Local Roots beets, scrubbed
¼ cup olive oil
Salt
Beet marinade:
2 wedges preserved lime/lemon
1 tbsp lime/lemon juice
2 tbsp olive oil
1 tsp Soom tahini
1 garlic clove, grated
¼ cup labne
Sunflower seeds, toasted
Fennel fronds
Directions
- Preheat oven to 400°. Toss beets with ¼ cup oil and season with salt.
- Pour in water to barely cover the bottom of the pan.
- Cover tightly with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes.
- Let beets cool, then rub off skins. Cut beets into irregular 2” pieces and transfer to a medium bowl.
- Combine all the ingredients of the beet marinade and blend until smooth. Add to beets and toss to combine.
- Spread labne on the plate, top with marinated beets, and garnish with sunflower seeds and fennel fronds.
Recipe by Local Roots team member Phoebe Tran.
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