roasted-beets-with-labneh-dip-and-warm-pita
Roasted colorful beets served over creamy labneh with olive oil and za’atar, paired with warm pita for scooping. It’s a simple, vibrant dish that feels a little elevated but comes together easily. Great for hosting or serving as part of a Mediterranean-style spread.
Ingredients
Beets:
4 –5 small colorful beets (red, golden, or chioggia), peeled and cut into wedges
1 tbsp olive oil
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