Roasted Beets With Hazelnuts and Honey

Roasted Beets With Hazelnuts and Honey

Behind the rich, jewel-toned palette of this cheerful dish is the sweet, tangy, earthy flavor of beets and a buttery crunch from hazelnuts. A feast for the eyes, this refreshing starter or side also awakens the palate. Labneh packs a bit more zing than sour cream and balances the sweetness of red and golden beets touched with honey. The sumac (or a simple squeeze of lemon juice) and lemon zest brighten and lift everything up. The foil packets for cooking the beets not only make for easy cleanup; they trap steam while roasting to yield the most tender and flavorful beets. All the components can be made ahead at least 1 day before serving (see Tip).

Ingredients

  • red and golden beets

    unpeeled, trimmed, scrubbed clean

    3 lb
  • olive oil
    ¼ c
  • salt and black pepper
  • hazelnuts

    preferably blanched, see tip

    ¼ c
  • labneh or greek yogurt
    1 c
  • lemon zest
    1 tsp
  • sumac or juice from 1 lemon to taste
    1 tsp
  • honey
    2 tbsp
  • flaky salt

Directions

  1. 1

    Heat oven to 400 degrees. Make two foil packets: Tear off 2 pieces of aluminum foil, each 18 inches long by 12 inches wide. Add the red beets to one side of one piece of foil. Drizzle with 2 tablespoons oil and season with salt; gently move the beets around to coat them. Fold foil over and crimp edges to seal, trying to keep in as much air as possible (this will help create steam while roasting). Repeat with the remaining piece of foil and the golden beets. (Keeping the foil packets separate prevents the red beets from dyeing the golden beets as they roast.)

  2. 2

    Place both packets on a sheet tray. Roast until beets are tender enough to be pierced with a paring knife without resistance, about 1 1/4 hours. Remove from oven and let packets sit, opened, until beets are cool enough to touch. Keeping them separate, peel beets (see Tip) and cut into large bite-size pieces.

  3. 3

    While the beets cool, roast the hazelnuts on a sheet tray until golden brown, 6 to 8 minutes. (If your hazelnuts still have their skins, transfer them to a clean dish towel, fold the towel over the nuts and roll off the skins.) Let cool completely, then roughly chop.

  4. 4

    In a medium bowl, whisk together the labneh, half the lemon zest and 1/2 teaspoon sumac. Season with salt and pepper and stir until well combined.

  5. 5

    When ready to serve, spread the labneh mixture evenly on a platter. Arrange the beets on top. Sprinkle on the remaining sumac and lemon zest. Top with hazelnuts. Drizzle with honey and sprinkle with flaky salt.

Roasted Beets With Hazelnuts and Honey

Roasted Beets With Hazelnuts and Honey

278 cal

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About this Recipe

Transform simple root vegetables into a vibrant, show-stopping dish with these Roasted Beets With Hazelnuts and Honey. This recipe brings a delightful twist to a classic, perfect for those seeking to elevate their cooking.

The secret to incredibly tender, flavorful beets lies in roasting them in individual foil packets. This clever technique steams the beets as they roast, concentrating their earthy sweetness and ensuring a perfectly tender texture with minimal cleanup. The tangy labneh and buttery crunch of hazelnuts provide a sophisticated balance to the natural sweetness of the beets, making every bite a complex sensory experience.

What can you expect from this dish? A feast for both the eyes and the palate. You'll discover the deep, sweet earthiness of perfectly roasted red and golden beets, brightened by a hint of lemon zest and the subtle tang of sumac or fresh lemon juice. The creamy, zesty labneh offers a cooling counterpoint, while the toasted hazelnuts add a delightful textural contrast. This naturally vegetarian dish is both refreshing and comforting, making it a versatile choice for any season.

Easily adapt this recipe to suit your pantry and preferences. Greek yogurt makes an excellent substitute for labneh, offering a similar tangy creaminess that beautifully complements the beets. If sumac isn't readily available, a simple squeeze of fresh lemon juice will provide that essential bright, zesty lift. For a different nutty profile, pecans or walnuts could stand in for hazelnuts.

Serve this elegant dish as a cheerful appetizer to awaken the palate, or as a delightful side dish to complement any meal. Its jewel-toned palette makes it especially suitable for holiday tables during Christmas or Thanksgiving, bringing a touch of color and sophistication to your fall and winter gatherings.

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