Executive chef Stuart Cameron of Byblos Miami shared his South Beach restaurant’s roasted red beets recipe. He serves it with creamy, tangy labneh and tops it all with crunchy, salty pistachios. Here’s how to make this Byblos dish at home:
Roasted Red Beets with Labneh
Makes 2 servings.
1 bunch red beets
6 sprigs thyme
1/2 cup Spanish olive oil, divided
3/4 teaspoon roasted and crushed caraway seeds, divided
2 tablespoons red wine vinegar
1 cup labneh or Greek yogurt
1 tablespoon honey (orange blossom preferred)
2 tablespoons chopped pistachios
1/2 cup sorrel or watercress
1. Heat oven to 400 degrees. Tear off a large piece of aluminum foil, big enough to make a pouch with the beets inside. Place beets in center of foil, season with salt and pepper, then add the thyme, 4 tablespoons olive oil, 1/4 teaspoon caraway seeds, 2 tablespoons water and the red wine vinegar. Seal the parcel and roast for about 1 hour, until beets are tender. When beets are cool enough to handle, peel them.
2. Spoon the labneh onto the center of two plates, turning the spoon to create a divot in the labneh. Season peeled beets with a pinch of salt and the remaining caraway seeds, then place them around the rim of the labneh on the plates. Drizzle with honey, then garnish with the nuts and greens. Serve with warm bread.