Roasted Beets With Labneh Could Not Be a Better Dish to Make

Labneh and beets come together so beautifully in this healthy and colorful recipe, so give it a try!


  • 1 pound of beets of any color or mixed colors
  • 1 cup of labneh, no other yogurts will do unless you plan to make it at home
  • 2 tablespoons of freshly chopped mint leaves
  • 2 tablespoons of freshly chopped dill
  • Olive oil
  • 1 tablespoon of zaatar or dukkah
  • 1/2-1 teaspoon of good finishing salt


  1. First, preheat your oven to 400 F.
  2. Wash your beets very well but you don’t have to peel them! That will just stain your hands and the skins will come off after they’ve been roasted easily.
  3. If you have very small or baby beets, you can roast them whole, but if your beets are large, consider slicing them or at least cutting them into quarters.
  4. Put the beets into a roasting pan with 2 tablespoons of water, cover with tin foil, and bake until fork-tender, about 40 minutes.
  5. Cool the beets and then slide the skin off with the help of a paper towel.
  6. While the beets cool, spread some labneh on a plate and sprinkle over the zaatar or dukkah and drizzle over a little bit of olive oil.
  7. Put the beets on top of the labneh, season with salt and finish with the fresh herbs.
  8. Enjoy!