These Roasted Beets and Labneh with Walnut Gremolata are a perfect example of how simple ingredients can come together to create something truly special. Earthy roasted beets, creamy labneh, and a bright, crunchy walnut gremolata balance each other beautifully making this dish equally suited for a dinner party or an elevated weeknight meal.
If you’re anything like me, beets probably wouldn’t make your list of favorite vegetables—and that’s exactly why I’m introducing this round-up of beet recipes. You won’t hear me say that you have to love beets or force yourself to eat foods you truly dislike. Instead, this is about staying curious and open to trying new flavor combinations. Sometimes it’s not the ingredient itself, but how it’s prepared or what it’s paired with that makes all the difference. In the next few recipe posts, you just might find a beet dish that works for you—and if not, at least you gave it a fair try.
Labneh is a thick, strained yogurt commonly used in Middle Eastern and Mediterranean cuisines. By removing excess whey, yogurt becomes richer, creamier, and slightly tangy—similar in texture to a soft cheese.
Not exactly. While Greek yogurt is strained, labneh is strained even further, making it thicker and more spreadable. Labneh also tends to have a more pronounced tang, which works especially well in savory dishes.
No! While you can make labneh at home, high-quality store-bought versions work perfectly—and that’s what I used here. This keeps the recipe simple and accessible.
Labneh is incredibly versatile. It can be used as a base for salads, spread onto plates for roasted vegetables or proteins, swirled into dips, or even used in place of sour cream or cream cheese in savory recipes.
Yes. Labneh is naturally high in protein and calcium, which helps make dishes more satisfying. Because it’s thick and creamy, a little goes a long way—adding richness without needing heavy sauces or dressings.
Why This Combination Works
- Roasted beets add natural sweetness and depth
- Labneh provides a creamy, tangy contrast and a boost of protein
- Walnut gremolata brings crunch, freshness, and heart-healthy fats
Together, they create a salad that’s rich in flavor, texture, and nutrition—without relying on heavy dressings.
Ingredients: Roasted Beets & Labneh with Walnut Gremolata
- Beets: Use a mix of red and golden (yellow) beets for both flavor and visual contrast. Roasting brings out their natural sweetness and softens their earthy edge.
- Labneh: Thick, tangy strained yogurt that acts as the creamy base of the salad. I didn’t make mine homemade—and that’s completely okay. Store-bought labneh works beautifully and keeps this recipe approachable.
- Walnut Gremolata: From last week’s post—hopefully you have some on hand already. If not, it’s worth making a batch to keep in the fridge; it adds crunch, brightness, and flavor to so many dishes beyond this salad.
- Olive Oil: Used for roasting the beets and finishing the dish with richness.
- Black Pepper: Simple seasoning to help all the flavors shine
- Optional additions: arugula, mixed greens, orange segments, or a drizzle of honey. I kept mine plain and simple, just using the walnut gremolata.
How to Make Roasted Beets and Labneh with Walnut Gremolata
- Roast beets. Preheat the oven to 400°F. Place each beet on its own piece of foil on a large baking sheet (keeping red and golden beets separate). Drizzle each beet with olive oil, using just enough to lightly coat. Fold the foil up and over each beet, sealing to create individual foil packets. Roast until the beets are fork-tender, about 45–60 minutes. Let cool slightly before handling.
- Peel and cut the beets. When the beets are cool enough to handle, use the edge of a spoon to peel off the skins. Slice the beets into bite-sized wedges.
- Spread labneh onto a serving platter or individual plates.
- Arrange the roasted beets over the labneh.
- Spoon walnut gremolata generously over the top.
- Finish with a drizzle of olive oil and freshly cracked black pepper.
- Serve slightly warm or at room temperature for the best flavor.
Make-Ahead Tips
- Roast the beets up to 3 days in advance and store in the refrigerator
- Prepare the walnut gremolata ahead, but add it just before serving for the best texture
- Assemble the salad right before serving to keep everything fresh and vibrant
Final Thoughts
If this recipe hasn’t quite convinced you to love beets yet, consider this your invitation to stay tuned—there are more beet-forward recipes coming all month long. Just like any food, beets can be prepared in so many different ways, and that alone can completely change their flavor and overall experience. Sometimes it’s not about forcing yourself to like an ingredient, but about finding a preparation or pairing that works better for you. With a little curiosity and creativity, beets might just surprise you.
Other Outstanding Salads
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Roasted Beets and Labneh with Walnut Gremolata
This roasted beets and labneh with walnut gremolata recipe brings together tender beets, creamy labneh, and a bright, crunchy topping for a simple, nutrient-rich dish.
- Total Time: 55 minutes
- Yield: 6 1x
Ingredients
- 2 lbs. beets (red and/or golden)
- 1–2 tablespoons olive oil (for roasting the beets)
- 1 1/2 cups labneh
- 1 recipe of walnut gremolata
Instructions
- Roast beets. Preheat the oven to 400°F. Place each beet on its own piece of foil on a large baking sheet (keeping red and golden beets separate). Drizzle each beet with olive oil, using just enough to lightly coat. Fold the foil up and over each beet, sealing to create individual foil packets. Roast until the beets are fork-tender, about 45–60 minutes. Let cool slightly before handling.
- Peel and cut the beets. When the beets are cool enough to handle, use the edge of a spoon to peel off the skins. Slice the beets into bite-sized wedges.
- Spread labneh onto a serving platter or individual plates.
- Arrange the roasted beets over the labneh.
- Spoon walnut gremolata generously over the top.
- Finish with a drizzle of olive oil and freshly cracked black pepper.
- Serve slightly warm or at room temperature for the best flavor.
- Prep Time: 10
- Cook Time: 45
- Category: salads
1 thought on “Roasted Beets and Labneh with Walnut Gremolata”
I might just have to give this a try (also not a fan of beetssss)!