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.
Recipe information
Yield
8–10 servings
Ingredients
½
½
½
¼
¼
3
2
½
1
1
2
1
1
1
1
1
Special Equipment
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Pop out garlic cloves into a medium bowl. Add labneh, season with salt and black pepper, and stir to combine.
Step 5
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.
Step 6
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.