Roasted Beets With Hazelnuts and Honey
Published Nov. 13, 2024
- Total Time
- 1¾ hours
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds red and golden beets, unpeeled, trimmed, scrubbed clean
- ¼cup olive oil
- Salt and black pepper
- ¼cup hazelnuts, preferably blanched (see Tip)
- 1cup labneh or Greek yogurt
- 1teaspoon lemon zest
- 1teaspoon sumac or juice from 1 lemon to taste
- 2tablespoons honey
- Flaky salt
Nutritional analysis per serving (6 servings)
278 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 7 grams dietary fiber; 23 grams sugars; 8 grams protein; 694 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.)
- Step 2
Place both packets on a sheet tray. Roast until beets are tender enough to be pierced with a paring knife without resistance, about 1¼ 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.
- Step 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.
- Step 4
In a medium bowl, whisk together the labneh, half the lemon zest and ½ teaspoon sumac. Season with salt and pepper and stir until well combined.
- Step 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.
- The roasted, chopped nuts may be stored in an airtight container for up to 2 days. The seasoned labneh may be made up to 1 day ahead and refrigerated — just give it a nice mix before using to make sure the flavors are combined. The roasted, peeled and cut beets may be stored separately in the fridge for up to 1 day. (Be sure to remove the labneh and the beets from the fridge 15 minutes before serving to take a bit of the chill off.)
- If you prefer pistachios or walnuts, feel free to swap them in. If your hazelnuts are already blanched and roasted, then skip the roasting in Step 3.
- When peeling the beets, use a paring knife to help remove the stubborn bits. To avoid staining your hands, rub the beets while wearing disposable gloves, or use a dish towel you don't mind getting stained.
Private Notes
Comments
Instant pot / pressure cooker is an absolute dream for beets. I put as many whole unpeeled beets in the cooker as I can fit, pressure cook for about 15-20 minutes and naturally vent for 10 ish minutes. Once they are cool enough to handle rub the peels off with hands and chop. You can certainly add oil and seasoning to the cooker as well or season afterwards.
I usually add a tablespoon of water to the foil packet to help with the steaming. I also add a little olive oil to the Greek yogurt and whisk it until combined.
Roast the beets in a parchment lined foil wrap. Tightly wrap the beets with the parchment paper and then the foil. Let cool after and they will be perfect.
This was a big hit at Christmas dinner — and such a colorful, festive dish. Delicious—and the cook-ahead aspect was a big holiday-prep plus, as well!
This was delicious! Like a new take on beet and goat cheese salad. I used what we had on hand: Greek yogurt, lemon juice, and pistachios. I halved the recipe. I roasted three medium-sized golden beets a little more than an hour, and they were easy to peel under cold, running water in the sink. This is a keeper!
Just wondering what to serve this with? Crackers, veggies, bread? It’s such a beautiful dish!
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