Name: Beets with Garlicky Labneh
Yield: 8–10 servings
Ingredients: ½ tsp. coriander seeds; ½ tsp. cumin seeds; ½ tsp. fennel seeds; ¼ tsp. cayenne pepper; ¼ tsp. ground cinnamon; Kosher salt, freshly ground pepper; 3 lb. golden beets, scrubbed, tops trimmed, bulbs halved and sliced lengthwise ½" thick; 2 medium fennel bulbs, fronds reserved, bulbs halved and sliced ½" thick; ½ cup plus 2 Tbsp. extra-virgin olive oil; 1 head of garlic, halved crosswise; 1 lemon plus 2 Tbsp. fresh lemon juice; 2 shallots, peeled, thinly sliced; 1 Tbsp. honey; 1 tsp. crushed red pepper flakes; 1 cup labneh or whole-milk Greek yogurt; 1 cup mint leaves; 1 cup parsley leaves with tender stems; A spice mill or mortar and pestle

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Photo by Chelsie Craig, Food Styling by Dana Bonagura

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.

Shawarma-Spiced Beets with Garlicky Labneh

Recipe notes