Prep: 20 minutes
Total: 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 1/2 cups buffalo milk labne (available from Riverine Ranch or substitute any other strained yogurt)
Handful each of watercress, chervil, dill, basil, torn
1. 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 1/4-inch of water with a dash of vinegar and salt. Cover with tin foil and roast until tender, about 1 1/2 to 2 hours. Cool completely. Once the beets are cool, rub the skin off with a towel, and quarter.
2. Light a grill and grill the quartered beets until blistered all around, roughly 15 minutes.
3. 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.