Crushed Beets with Lemon Vinaigrette

I am thrilled the Chappaqua's farmers' market is open again. With fifty plus vendors, a jazz band and the freshest vegetables, fruits and flowers, it is such a joy to walk around, talk with the vendors and plan my meals for the upcoming week. I look forward to going every Saturday morning this season.

This week I could not resist the beets. I could not wait to cook this vegetable- so rich in vitamins, flavor, and gorgeous colors.

                                                            Crushed Beets
                                                              adapted from
                                                               Bon Appétit  
                                                                June 2014

Ingredients

2 pounds mixed small or medium beets,
   scrubbed
8 Tbsp. olive oil divided, plus more
Kosher salt, freshly ground pepper
2 Tbsp. fresh lemon zest
2 Tbsp.  fresh lemon juice
1/4 cup (lightly packed) fresh mint
   leaves, plus more
2 Tbsp. torn fresh dill, plus more
1/2 cup labneh (Lebanese strained
   yogurt) or plain Greek yogurt
Flaky sea salt (such as Maldon)

Directions

Preheat oven to 400 degrees F. Divide beets between 2 large sheets of foil.  Drizzle beets on each sheet with 1/2 Tbsp.  oil; season with kosher salt and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, 40-50 minutes.  Let cool slightly,  then, using a paper towel,  rub skins from beets (they should slip off easily). Crush beets with the bottom if a small bowl (it's alright if they fall apart).

Meanwhile, whisk lemon zest, lemon juice, and 2 Tbsp. oil in a large bowl; set vinaigrette aside.

Heat 3 Tbsp.  oil in a large skillet over medium-high heat.  Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side. Transfer to bowl with vinaigrette, add 1/4 cup mint and 2 Tbsp.  dill, and toss to coat.  Serve beets and dollops of labneh drizzled with more oil, topped with herbs, and seasoned with pepper and sea salt. 

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