Crushed Beets with Lemon Vinaigrette
Ingredients
- 2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
- 6 tablespoons olive oil, divided, plus more
- Kosher salt, freshly ground pepper
- 2 tablespoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup (lightly packed) fresh mint leaves, plus more
- 2 tablespoons torn fresh dill, plus more
- 1/2 cup labneh (Lebanese strained yogurt) or plain Greek yogurt
- Flaky sea salt (such as Maldon)
Organization Tags
Tags easily organize your Recipe Library
Comments