Roasted Beet Salad With Preserved Lemon and CinnamonRecipe By: Doug Penfold
This beet salad makes use of an ingredient that most people throw out — the inside pulp of a preserved lemon. Puréed in a mini food processor, it contains a lot of flavor that you can add to a marinade or dressing. Taste the pulp as you add it to this dressing as it can get very salty. Doug Penfold piles his beets on top of labneh — a tangy strained yogurt cheese. You can buy it alongside yogurt in Middle Eastern stores, some larger grocery stores or make your own by scooping plain full-fat Greek yogurt into a paper towel-lined strainer and letting it sit in the fridge overnight, or until it’s almost as thick as mascarpone
- 1 3⁄4 lbs. beets (about 6 medium)
- 2 tbsp olive oil
- 3 tbsp preserved lemon purée
- 2 tsp finely julienned preserved lemon rind
- Salt and freshly ground pepper
- 1 1⁄2 tsp ground cinnamon
- 1⁄3 cup labneh
- 1⁄4 cup celery leaves, thinly sliced
- 2 tbsp chives, sliced into 1⁄2″ lengths
- Preheat oven to 325°F. Lay large sheet of aluminum foil on countertop. Top with beets and fold over to enclose fully and seal. Place on baking sheet and roast for 75 minutes, or until beets are tender when pierced with fork. Let cool.
- Trim off root end and rub off peel. Cut into 1-inch chunks.
Make Dressing And Assemble
- In bowl, combine olive oil, preserved lemon purée and rind. Season with salt and pepper to taste. Toss beets with dressing and cinnamon, and set aside.
- Spread labneh on serving plate. Pile beets on top, sprinkle with celery leaves and chives, and serve.