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Shawarma-Spiced Beets with Garlicky Labneh

Shawarma-Spiced Beets with Garlicky Labneh

This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets. To transport, bring the labneh in a separate container. This recipe is presented to you by Samsung.


  • Kosher salt, freshly ground pepper
  • 3 lb. golden beets, scrubbed, tops trimmed, bulbs halved and sliced lengthwise ½" thick
  • 2 medium fennel bulbs, fronds reserved, bulbs halved and sliced ½" thick
  • ½ cup plus 2 Tbsp. extra-virgin olive oil
  • 1 head of garlic, halved crosswise
  • 1 lemon plus 2 Tbsp. fresh lemon juice
  • 2 shallots, peeled, thinly sliced
  • 1 tsp. crushed red pepper flakes
  • 1 cup labneh or whole-milk Greek yogurt
  • 1 cup parsley leaves with tender stems

Special Equipment

  • A spice mill or mortar and pestle

Recipe Preparation

  • Preheat oven to 400° Lightly crush coriander, cumin, and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl. Add cayenne, cinnamon, and a 4-finger pinch of salt; season with black pepper.

  • Toss beets, fennel, and ½ cup oil in a large bowl. Add spice mixture and garlic and toss again to combine. Divide beet mixture between 2 rimmed baking sheets. Roast, tossing occasionally, until beets are tender and golden brown around the edges, about 30 minutes.

  • Meanwhile, using a vegetable peeler, remove lemon peel in wide strips, avoiding the pith. Thinly slice peel and transfer to a small bowl. Trim both ends of lemon so you can set it upright. Using a sharp knife, cut away lemon rind, exposing flesh. Cut lemon crosswise into ½" rounds; remove seeds. Finely chop lemon flesh and add to bowl with lemon peel. Add shallots, honey, red pepper flakes, 2 Tbsp. lemon juice, and a 4-finger pinch of salt. Stir in 2 Tbsp. oil; season with black pepper. Let dressing sit until ready to use.

  • Pop out garlic cloves into a medium bowl. Add labneh, season with salt and black pepper, and stir to combine.

  • Spread garlicky labneh onto 2 platters. Arrange roasted beets and fennel over, then spoon dressing over. Chop about ½ cup fennel fronds. Scatter fronds, mint, and parsley over vegetables. Serve warm or at room temperature.

  • Do Ahead: Vegetables can be roasted and garlicky labneh can be made 1 day ahead. Transfer to separate airtight containers and chill. Let vegetables come to room temperature before assembling.

Recipe by Yewande KomolafeReviews SectionDelicious! I didn't follow the recipe exactly, but it was very similar. I tossed everything with some greens to make it a salad and used red beets instead of gold. I also didn't have a lemon, so I used apple cider vinegar. Definitely would recommend -- especially if you're looking for a way to eat beets other than with goat cheese! The spices cut the sweetness and earthiness of the beets very well.AnonymousCambridge, MA06/14/19

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