INGREDIENTS

• 1.5 pounds red and golden beets, unpeeled, trimmed, scrubbed clean
• 1/8 cup olive oil
• Salt and black pepper
• 1/8 cup hazelnuts, preferably blanched
• 1/2 cup labneh or Greek yogurt
• 1/2 teaspoon lemon zest
• 1/2 teaspoon sumac or juice from 1 lemon to taste
• 1 tablespoons honey
• Flaky salt

PREPARATION

Step 1

Heat oven to 400 degrees. Make a foil packet: Tear off 1 pieces of aluminum foil, 18 inches long by 12 inches wide. Add the 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).

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 1 ¼ hours. Remove from oven and let packets sit, opened, until beets are cool enough to touch. Keeping them separate, peel beets 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 1/4 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.