Roasted Beets with Labneh
Servers 4-6
2 lbs red beets
1 qt whole milk yogurt
2 mandarins, cara cara, or blood oranges - peeled and chopped into bite size pieces
olive oil
salt and pepper
1/4 cup hazelnuts - chopped
Preheat oven to 400F. Wash the beets and pat dry, then place them whole on a baking sheet. Roast for 45-60 minutes, until tender enough to be pierced with a fork. When they are done, remove them, transfer to a bowl and cover with plastic wrap. This will make them easy to peel.
While the beets are cooking, make the labneh - transfer yogurt to a sieve lined with cheese cloth, or a clean kitchen rag, and place this over a bowl to drain. You can fold the cloth over and place a plate on top to speed this along.
When the beets are cool enough to touch, use a rag and your hands or a spoon to rub the peels off. Cut into bite- sized pieces and toss with your citrus, olive oil, salt and pepper.
Spread the labneh onto your serving dish, and pile the beet salad on top. Sprinkle with chopped hazelnuts and serve!
