Roasted Golden Beets with Za’atar-Spiced Labneh
DATE: September 27, 2022
- Serves: 6
Featured product
While My Za'atar Gently Weeps
Middle Eastern Spice
- 3 lbs. golden beets, scrubbed, tops trimmed, bulbs halved and sliced lengthwise ½" thick
- 4 tbsp olive oil, separated
- ½ cup pomegranate seeds
- 1 large shallot sliced in thin rounds
- 1 tsp Healthy On You® While My Za’atar Gently Weeps spice blend
- 6 or more Za’atar-spiced-labneh balls
- parsley leaves for garnish
- sea salt
Directions
- Preheat oven to 400°F.
- Toss beets and 3 tbsp olive oil in a large bowl.
- Sprinkle with sea salt and roast, tossing occasionally, until beets are tender and golden brown around the edges, about 30 minutes.
- Meanwhile, heat the remaining olive oil and add the sliced shallots. Fry the shallots for 3-5 minutes until crispy.
- Remove from the pan onto a paper towel to drain absorb excess oil and allow to cool.
- When the beets are ready, transfer to a serving dish, add the za’atar-spiced labneh cheese balls, sprinkle with the While My Za’atar Gently Weeps spice blend, pomegranate seeds, and parsley.
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