Ingredients

• 1 bunch red beets, whole skin on
• Beet marinade:
• 1 shallot, minced
• ½ cup olive oil
• ½ cup honey
• 4 tbsp labneh
• Fresh cilantro leaves
• For Cashew Dukkah
• 1 tbsp sesame seeds
• 1 tbsp turmeric
• 1 1/2 tsp coriander seeds
• 3/4 tsp cumin seeds
• 1/4 cup unsalted cashews, chopped
• 1/2 tsp finely grated lemon zest
• 1/2 tsp kosher salt

Steps

• Preheat the oven to 400° F.
• Roast beets in cast iron covered with foil for 1 hour or until fork tender. Let cool. Cut into 4ths. Mix the honey, olive oil, and minced shallot.
• Cover the beets and let marinate for at least 1 hour.
• For the dukkah, mix all ingredients together and toast for one minute.
• Plate with crème fraiche, sprinkle of dukkah, and fresh cilantro.
• Serve room temperature.
• Enjoy