Scorched Smashed Beets with Whipped Preserved-Lemon Labneh
The best way to treat a beet is to bully it just a little bit. Growing up in Tel Aviv, my mother used to roast beets until they were almost forgotten in the oven, their sugars transforming into something incredibly deep and chewy. I took that memory with me to London, but I wanted more texture and a truly beautiful plate. That is exactly how these scorched smashed beets were born. We steam them until yielding, smash them completely flat, and scorch them at terrifyingly high heat until their natural sugars caramelize into crispy edges. What makes this dish so deeply special to me is the bold contrast. You have these earthy, chewy, hot beets sitting on a thick, tart cloud of whipped preserved-lemon labneh. Then, we drown the whole plate in a sizzling walnut and dill oil. The crunch of those walnuts against the cool labneh is pure magic. I always finish it with a generous drizzle of raw tahini, because tahini belongs on everything. Feel free to make this your own! If you lack walnuts, pistachios are phenomenal. No dill? Use an enormous handful of cilantro. Remember, more herbs is always the answer. Just make sure you have warm pita ready.
Featured Recipe
Scorched Smashed Beets with Whipped Preserved-Lemon Labneh and Sizzled Walnut-Dill Crunch
I learned long ago that the best way to treat a beet is to bully it just a little bit. We steam them until yielding, smash them flat, and scorch them at high heat until their natural sugars caramelize into chewy, crispy edges. Sitting on a thick, tart cloud of whipped preserved-lemon labneh and drowned in a sizzling walnut and dill oil, this is a mezze that demands to be aggressively scooped up with warm pita.
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Timeline
Ingredients
- 1.5 lbs baby beets(scrubbed clean, stems trimmed. Mixed colors if you can find them!)
- 8 tbsp olive oil(divided use (1/2 cup total), use a good quality one for the sizzle oil)
- 1 cup labneh(thick, whole milk labneh)
- 4 oz feta cheese(crumbled (adds salty structure to the labneh))
- 1 tbsp preserved lemon(rind only, finely chopped)
- 2 garlic cloves(1 finely grated, 1 very thinly sliced)
- 1/3 cup walnuts(roughly chopped)
- 1/2 cup fresh dill(finely chopped, packed)
- 2 tbsp capers(drained and patted very dry so they don't splatter)
- 1 tsp Aleppo pepper(or Urfa biber for a smokier note)
- 1 pinch flaky sea salt(to taste)
- 1 pinch kosher salt(Mentioned in Step 1 for seasoning beets)
Instructions
- 1
Preheat your oven to 425°F. Place 1.5 lbs baby beets on a large sheet of heavy-duty aluminum foil. Drizzle with 1 tbsp olive oil and a generous pinch of kosher salt. Toss to coat, then seal the foil tightly into a packet. Place on a baking sheet and roast for 35 minutes, or until the beets are easily pierced with a knife.
35 min
Tip: Steaming the beets in their own juices first ensures they are tender enough to smash without completely falling apart.
- 2
While the beets roast, combine the 1 cup labneh, 4 oz feta cheese, 1 tbsp chopped preserved lemon, and 1 grated garlic clove in a food processor. Whip on high until ridiculously smooth, airy, and light—about 2 to 3 minutes. Spread this mixture into a deep, dramatic swoosh across your serving platter. Place the platter in the fridge to chill.
5 min
Tip: We want a stark temperature contrast between the icy-cold whipped labneh and the blazing hot beets.
- 3
Prep your topping ingredients so they are ready to go when the beets are done. Roughly chop 1/3 cup walnuts, finely chop 1/2 cup fresh dill, dry your 2 tbsp capers on a paper towel, and thinly slice 1 sliced garlic clove. Have your 1 tsp Aleppo pepper standing by.
5 min
Tip: Mise en place is crucial here; the sizzle oil comes together in minutes and can burn if you turn your back.
- 4
Remove the beets from the oven and carefully open the foil packet to let the steam escape. Once they are just cool enough to handle, use the flat bottom of a sturdy drinking glass or a small pan to gently but firmly press down on each beet, smashing it to about a 1/2-inch thickness. Keep them on the baking sheet, drizzle with another 1 tbsp olive oil, and return them to the 425°F oven, exposed, for 15 minutes until the jagged edges are deeply charred and crispy.
15 min
Tip: Smashing increases the surface area, giving you maximum contact with the hot roasting pan for those irresistible chewy-crisp edges.
- 5
During the last 5 minutes of the beets' roasting time, make the sizzle oil. In a small skillet over medium heat, warm the remaining 6 tbsp olive oil. Add the sliced garlic, walnuts, and capers. Fry for 3-4 minutes, stirring constantly, until the garlic is lightly golden and the capers pop and crisp up. Remove from heat immediately to stop the cooking, then quickly stir in the Aleppo pepper and fresh dill.
5 min
Tip: The residual heat of the oil will toast the Aleppo pepper and flash-fry the dill, releasing incredible aromas without turning the herbs bitter.
- 6
Pull the chilled labneh platter from the fridge. Using tongs, arrange the hot, crispy smashed beets directly onto the labneh. Immediately spoon the warm, sizzling walnut-dill oil generously over the top of the beets. Finish with 1 pinch flaky sea salt and serve right away with warm pita bread.
2 min
Tip: Serve immediately. The magic of this dish lives in the window where the beets and oil are scorching hot and the labneh is fridge-cold.
Chef's Notes
You can boil the beets ahead of time if you prefer, but I find the foil-steam method concentrates their earthy flavor perfectly without waterlogging them. Just don't skip the smash—that textural transformation takes this dish from a simple roasted root vegetable to the absolute star of your weekend table.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.