Not Your Average Beet Recipe
Alright, gather round because we’re about to give your holiday menu a major glow-up! Forget the standard sides and get ready to whip up something that’s equal parts fancy, cool, and conversation-worthy. Enter: Not Your Average Beet – a roasted beet dish paired with a creamy, nutty whipped pistachio labneh that’s sure to bring some serious style to the table.
This isn’t just a side dish; it’s an experience. Vibrant beets, earthy and sweet, meet a smooth pistachio labneh for a side that’s got depth, flavor, and look-at-me color.
Why This Dish Is a Holiday Game-Changer
Let’s face it, beets can be polarizing. People either love them or avoid them like the last slice of fruitcake. But this dish is here to convert even the biggest beet skeptics. We’re talking about steamed, tender beets set on a bed of pistachio-infused labneh, garnished with fresh herbs, and finished with a touch of flaky sea salt. It’s luxurious without the hassle, and perfect for the holidays because it’s just that little bit extra you’ve been looking for. Plus, you can make it ahead of time, meaning less stress and more “wow” factor when you serve it up.
Ingredients
For this holiday hit, you’ll need:
1 bunch of fresh beets (about 4 beets per bunch)
1 cup labneh (if you haven’t tried labneh, think of it as yogurt’s thicker, creamier cousin. If you can’t find labneh, greek yogurt will get the job done)
3/4 cup pistachios (buy them without the shells - so much easier!)
4 tbsp olive oil
2 garlic cloves
Juice of ½ a lemon
½ tsp salt
Fresh mint and dill for garnish
A pinch of flaky sea salt for that chef’s kiss of flavor
Directions
1. Steam Those Beets
Now, it’s beet time. Here’s a tip: the color might be gorgeous, but it’s also pretty aggressive. Protect your hands (and counters) with some gloves and paper towels.
Start by cutting the stems off your beets. Then, fill a large pot halfway with water and add a steamer basket.
Place the beets in the steamer basket, cover with a lid, and let them cook on medium heat for about an hour or until fork-tender. When they’re done, let them cool enough to handle.
Once they’re cool, cut the ends off, peel the skin (it should slide off pretty easily), and slice or cube them into bite-sized pieces.
2. Make the Pistachio Labneh
In a small food processor, combine:
1 cup of labneh
½ cup of pistachios (reserve the rest for garnish)
4 tablespoons of olive oil
2 garlic cloves
Juice of ½ a lemon
½ tsp of salt
Blend it all together until you’ve got a dreamy, creamy, and slightly nutty spread. Taste for salt, and adjust if needed.
3. Assemble the Dish
On a large serving platter, spread a generous layer of the pistachio labneh as your base.
Arrange the sliced or cubed beets on top of the labneh in an artful layer (you’re basically making food art here).
Drizzle a little extra olive oil on top for that fancy finishing touch.
4. Garnish Like You Mean It
To really bring out the flavors, top it all off with a sprinkle of chopped mint and dill. Add a pinch of flaky sea salt for that extra pop, and, if you’re feeling it, a few more crushed pistachios for crunch.
The Final Taste Test
What you’re left with is a show-stopping dish that tastes as good as it looks. The beets bring their earthy, sweet flavor, perfectly balanced by the tangy, creamy labneh, while the pistachios add that unique nuttiness that keeps people coming back for more. The fresh herbs brighten everything up, making each bite feel like a little holiday gift for your taste buds.
Why You’ll Make This Again (and Again)
Not only is this dish almost too pretty to eat (don’t worry, you’ll eat it anyway), it’s also incredibly versatile. Serve it up as a side, bring it to a potluck, or even enjoy it the next day as a hearty salad with some protein. Plus, with a dish like this on the table, you’re guaranteed to win over even the most veggie-skeptical guests.
So this holiday season, let’s leave boring beets behind. Go for the gold with this whipped pistachio labneh and beet showstopper – the side dish that’ll keep everyone talking long after the plates are cleared.
Not Your Average Beet Recipe
Ingredients
Instructions
- Fill a large pot halfway with water and add a steamer basket (water should not touch the basket). Cut the stems off the beets and place them in the basket. Cover and steam on medium heat for about 1 hour, until beets are fork-tender. Let cool.
- While the beets are steaming, make the labneh sauce. In a food processor or blender, combine the labneh, 1/2 cup pistachios, 4 tbsp olive oil, garlic cloves, salt, and lemon juice. Blend until creamy and smooth.
- Lay paper towels on a cutting board to prevent staining. (Gloves are optional to protect your hands.) Cut the ends off the beets, peel, and slice them into rounds or cubes.
- Spread the pistachio labneh on a large plate or serving platter. Arrange the beets on top.
- Drizzle with a little extra olive oil. Sprinkle chopped mint and dill, remaining pistachios, and flaky sea salt on top. Enjoy!
