Preserved Lime Marinated Beets with Labne

July 28, 2020

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. 


2 pounds Local Roots beets, scrubbed
¼ cup olive oil

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


  1. Preheat oven to 400°. Toss beets with ¼ cup oil and season with salt. 
  2. Pour in water to barely cover the bottom of the pan. 
  3. Cover tightly with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. 
  4. Let beets cool, then rub off skins. Cut beets into irregular 2” pieces and transfer to a medium bowl.
  5. Combine all the ingredients of the beet marinade and blend until smooth. Add to beets and toss to combine. 
  6. 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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