This is one of my favorite recipes, and it's by the awesome Eden Grinshpan. You can eat this as a meal or a side dish. I used honey, so if you are vegan you'll have to substitute.
INGREDIENTS:
ROASTED BEETS
- 2-3 large red or golden beets (or both!) peeled and chopped, save stems
- 3 tbs red wine vinegar
- 3 tbs honey
- zest of 1/2 orange
- 1 tsp coriander
- 1 tsp salt
BEET STEM GREMOLATA
- 1/4 c beet stems
- 1/4 c chopped parlsey
- 1 clove garlic, minced
- zest of 1/2 orange
- 3tbs olive oil
-1 tsp red wine vinegar
- 2 tsp honey
- 1/2 tsp salt
LABNEH (YOGURT SAUCE)
- 1 container of unsweetened Cashew yogurt
- zest of lemon
-juice of one lemon
- 1-2 cloves of garlic, minced
-1 tsp salt
Preheat oven to 350 Degrees.
Mix roasted beet ingredients together into a bowl and pour on a non-stick baking sheet. Cover with foil. Roast for 45 minutes. Remove foil and roast an additional 5-10 minutes.
Mix all gremolata ingredients together. Mix all Labneh ingredients together.
To serve, spoon labneh on a large serving platter, add beets and gremolata. Serve with pita bread or flatbread!
