Prep time: 20 minutes
Total time: 2 hours 30 minutes
5-6 medium beets
a dash of white vinegar
kosher salt and freshly ground black pepper, to taste
6 tablespoons preserved calabrian chiles in oil, finely chopped
1 ½ cups buffalo milk labne (available from Riverine Ranch or substitute any other strained yogurt)
handful each of watercress, chervil, dill, basil, torn
- Heat the oven to 375°F|190°C. Gently clean beets with a vegetable scrubber and remove greens (these can be used in a salad or pesto). To roast them, place in a deep baking dish in a ¼-inch of water with a dash of vinegar and salt. Cover with tin foil and roast until tender, about 1 ½ to 2 hours. Cool completely. Once the beets are cool, rub the skin off with a towel, and quarter.
- Light a grill and grill the quartered beets until blistered all around, roughly 15 minutes.
- To serve, spread the labne on a serving plate. Place beets on the labne and spoon calabrian chile and the preserving oil over. Cover with torn herbs and serve.
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