This roasted beet salad with creamy labneh, za’atar, and olive oil is a vibrant, Middle Eastern-inspired side dish that’s perfect with warm pita or as a fresh appetizer. Easy, healthy, and packed with flavor.
You all know how much I love to use seasonal ingredients in my meals, and summer means beets! I love to make roasted beets with orange and rosemary, and so the last time I made them I whipped up this delicious Roasted Beet Salad with Labneh and Za’atar. Labneh is a delicious, creamy, Middle-Eastern cheese that you can buy at the store, but homemade labneh is fairly simple to make as well!
Ingredients
- Beets: Roasting beets make them especially sweet.
- Orange: Adds a bright, citrus flavor to the beets while they’re roasting.
- Rosemary: Is used to flavor and scent the roasted beets.
- Labneh: A soft, dip-like cheese made from strained yogurt. It’s tangy, creamy, and delicious!
- Za’atar: A classic Middle-Eastern spice blend that usually consists of sumac, oregano, thyme, coriander, and cumin.
How to Make Roasted Beet Salad with Labneh and Za’atar
Step 1. Place your beets with the root in tact in a baking dish and drizzle with olive oil and the orange juice. Place the rosemary sprigs in the baking dish, cover tightly with foil, and roast in the oven at 425 for about 45 minutes.
Step 2. Once the beets are fork tender, remove from the oven and let cool. When cool enough to hold, peel the beets with your hands.
Step 3. Then slice into thin slices or bite sized pieces.
Step 4. Spread your labneh in a layer on a large plate, then drizzle with olive oil and za’atar.
Place your roasted beets on top of the labneh, and sprinkle with more za’atar before serving. Enjoy your Roasted Beet Salad with Labneh and Za’atar!
Frequently Asked Questions
Beets are somewhat earthy and sweet, making it so they pair well with a number of other vegetables in a salad. They also pair well with cheese and nuts.
You can steam them, boil them, or roast them, but my favorite way to eat beets is definitely roasted.
Like any fruit or vegetable, you’ll lose some nutrients when you cook beets. But they are still very nutritious when cooked, and I find more versatile.
More Summer Salads
- Potato Salad with Bacon and Eggs
- Cucumber Zucchini Salad
- Grilled Watermelon and Feta Salad
- Caprese Quinoa Salad
- Strawberry Arugula Salad
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Roasted Beet Salad with Labneh and Za’atar
Ingredients
Instructions
- Pre-heat oven to 425 degrees and have an 8 x 8 baking dish ready. Wash and trim the greens from the beets if needed, leaving the root in-tact.1 bunch beets
- Place beets in the pan and cover with juice of one orange, rosemary sprigs, 2 tablespoons of the olive oil, large pinch kosher salt and a few turns of a black pepper mill. Leave the orange halves in the pan and cover tightly with foil. Roast for 45 minutes or until beets are fork tender. Let cool completely before removing foil.1 large orange, 2 sprigs fresh rosemary, 1/4 cup extra virgin olive oil
- To prepare salad, spread labneh in even layer on a large plate or platter. Carefully remove skin from the beets with hands (should peel right off) and thinly slice. Place slices on top of labneh then drizzle with the remaining two tablespoons olive oil and sprinkle with za'atar and salt. Serve as is or with warm pita.1 large pinch kosher salt and pepper, 8 tablespoons labneh, 2 tablespoons za'atar, salt, pita bread
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