Roasted Beet and Citrus Salad with Labneh and Zhoug Recipe - Los Angeles Times
The jalapeño and cumin in the zhoug bring out the sweet, earthy flavor of the beets, and the cardamom plays well with the citrus in this light and simple meal.
Ingredients
- Extra-virgin olive oil
- 1 bunch baby golden beets
- 1 bunch baby Chioggia (candy cane) beets
- 1 cup labneh
- 2 generous cups sliced<plum >,</plum> peeled mixed citrus, such as small blood oranges, Cara Cara oranges and tangerines
- Zhoug (see below)
- Citrus sprouts (optional)
- 1 cup coarsely chopped fresh cilantro leaves and stems (about 1 bunch)
- 1/2 cup coarsely chopped fresh Italian parsley
- 1 green onion, sliced (about ¼ cup)
- 2 large cloves garlic, peeled
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon cardamom seeds (removed from their pods), lightly crushed
- 1/2 teaspoon salt
- 1/2 teaspoon Aleppo pepper
- 1/2 cup extra-virgin olive oil, plus more for drizzling
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