Crushed Beets with Lemon Vinaigrette Recipe - Bon Appétit
INGREDIENTS
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INGREDIENTS
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2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
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6 tablespoons olive oil, divided, plus more
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Kosher salt and freshly ground black pepper
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2 tablespoons finely grated lemon zest
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2 tablespoons fresh lemon juice
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¼ cup (lightly packed) fresh mint leaves, plus more
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2 tablespoons torn fresh dill, plus more
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½ cup labneh (Lebanese strained yogurt) or plain Greek yogurt
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Flaky sea salt (such as Maldon)
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6 tablespoons olive oil, divided, plus more
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Kosher salt and freshly ground black pepper
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2 tablespoons finely grated lemon zest
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2 tablespoons fresh lemon juice
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¼ cup (lightly packed) fresh mint leaves, plus more
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2 tablespoons torn fresh dill, plus more
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½ cup labneh (Lebanese strained yogurt) or plain Greek yogurt
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Flaky sea salt (such as Maldon)
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NUTRITIONAL INFORMATION
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Calories (kcal) 300 Fat (g) 22 Saturated Fat (g) 3.5 Cholesterol (mg) 5 Carbohydrates (g) 24 Dietary Fiber (g) 7 Total Sugars (g) 13 Protein (g) 5 Sodium (mg) 310
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