Name: Crushed Beets with Lemon Vinaigrette
Cook time: 30 minutes
Total time: 1 hour 20 minutes
Yield: 4 Servings
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 and freshly ground black pepper; 2 tablespoons finely grated lemon zest; 2 tablespoons fresh lemon juice; ¼ cup (lightly packed) fresh mint leaves, plus more; 2 tablespoons torn fresh dill, plus more; ½ cup labneh (Lebanese strained yogurt) or plain Greek yogurt; Flaky sea salt (such as Maldon)

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Christina Holmes

This two-part cooking technique adds layers of texture—a creamy inside and a crisp outside.

Recipe notes