Herb Beets with Labneh

Carlene Thomas RDN
Carlene Thomas RDN
July 21, 2020
These slow-cooked beets are an earthy and herbal side dish, and they’re well balanced with creamy labneh and bright lemon sauce. Add in crusty sourdough bread to scoop up all of the juices. Using the Anova Precision Oven’s sous vide mode and 100% steam means the beets come out perfectly tender every time. Notes: After further testing, this recipe has been updated to use a higher oven temperature and longer cooking time. If you’re using larger beets, you’ll need to extend the cooking time. This recipe works best when there’s some airflow underneath the beets. To do so, the recipe uses a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute.
Serves
4
Prep Time
05:10
Cook Time
01:30
Herb Beets with Labneh
4 (1)
244
Ingredients
For the Labneh
1.5 cups
full-fat Greek yogurt
For the Beets
2 lb
small beets (about 4 ounces/113g each), peeled and quartered
1 tsp
extra-virgin olive oil
¼ tsp
kosher salt
⅛ tsp
freshly ground black pepper
For the Sauce and Garnish
½ cup
fresh cilantro leaves
½ cup
fresh parsley leaves
¼ cup
extra-virgin olive oil
2 cloves
garlic
1 Tbsp
fresh lemon juice plus 1/2 tsp zest
½ tsp
coriander seeds
½ tsp
cumin seeds
¼ tsp
red pepper flakes
¼ tsp
kosher salt
1 tsp
sesame seeds
¼ tsp
ground sumac
Steps

1. Make the Labneh

Line a fine-mesh strainer with a double layer of cheesecloth. Place over a bowl. Add the yogurt to the lined strainer. Refrigerate until very thick, at least 5 hours or up to overnight.
Make the Labneh

2. Preheat the Oven

Rack
When the labneh is ready, turn on the oven.
Sous Vide Mode: On
Steam: 100%
Temp: 200°F
Heat: Rear

3. Season the Beets

Combine the beets, oil, salt, and pepper in a medium bowl. Toss well to coat. Transfer to a perforated pan (see note).
Season the Beets

4. Cook

Rack
Transfer the pan to the middle rack in the oven. Place a solid sheet pan on a rack beneath the beets to catch drips. Cook until the beets are tender, about 1 1/2 hours. If you’re using large beets, you will likely need to extend the cooking time.
Cook
Sous Vide Mode: On
Steam: 100%
Temp: 200°F
Heat: Rear
01:30 Timer

5. Make Sauce

Meanwhile, make the sauce. Combine the cilantro, parsley, oil, garlic, lemon juice and zest, coriander seeds, cumin seeds, pepper flakes, and salt in an immersion blender cup or food processor. Blend until the mixture has formed a chunky sauce.
Make Sauce

6. Plate and Serve

Spread the labneh across the bottom of a shallow bowl or serving plate. Top with the beets and herb sauce. Garnish with the sesame seeds and sumac. Serve with bread.
Plate and Serve
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