This stunning salad features roasted beets, creamy labneh, and a bright citrus ginger dressing. Topped with toasted walnuts, quick pickled shallots, and fresh dill. This recipe is make ahead and meal prep friendly. It's the perfect not-boring salad for entertaining.
Make labneh: Line a sieve with cheesecloth, then set it over a medium bowl. Add yogurt and salt into the prepared sieve, then gently stir to mix. Fold the loose ends of the cheesecloth over the yogurt to cover. Transfer to the fridge and let drain overnight or up to 48 hours.
Roast beets: Preheat oven to 400°F (200°C). Place two squares of foil on a large baking sheet. Place beets on top (if using two colors of beets, keep them separate). Drizzle with enough olive oil to lightly coat. Bring the ends of tinfoil together to enclose the beets in a packet. Bake until fork-tender, 45 to 60 minutes. Let cool slightly.
Toast walnuts: While the beets are baking, scatter walnuts on a small baking sheet (or add them to the large sheet pan) and bake until fragrant and golden brown, about 5 minutes. Set aside to cool, then roughly chop.
Pickle shallots: Add shallots to a small bowl. Cover with white wine vinegar. Let sit for at least 15 minutes to pickle.
Make vinaigrette: Whisk together ¼ cup olive oil, lemon juice, honey, salt, dijon mustard, and ginger until emulsified.
Peel and cut beets: When the beets are cool enough to handle, use the edge of a spoon to peel off the skins. Slice the beets into bite-sized wedges.
Assemble: Spoon the labneh onto a serving platter. Put beets in a medium bowl. Drizzle with vinaigrette, then toss to coat. Spoon beets (and extra vinaigrette) over the labneh. Drain shallots (or use a fork to lift them from the vinegar). Garnish salad with shallots, chopped walnuts, dill, and pepper.
Notes
Beets: About 2 bunches. Try to buy similarly sized beets, so they cook evenly. If using two different colors of beets, roast each color in its own foil packet and refrigerate in separate containers (if prepping the beets the night before). Once assembled, the colors of the beets will mix over time.
Walnut substitutes: You could instead use pistachios, toasted almonds or pecans.
Make ahead tips: The labneh needs to be made the night before. You could also roast the beets and toast the walnuts before. Store beets and walnuts in separate airtight containers (refrigerate beets, but keep walnuts at room temp). For best results, make the vinaigrette and toss the salad just before serving.
Serving suggestions: Can be served with crusty bread or foccacia, for dipping into the creamy labneh.