4-6small to medium beetsvarious colors, cooked and cut into wedges
1cuplabnehthick yogurt cheese
1or 2 very thin slices of red onionrings separated
handful of fresh dill fronds
freshly cracked black pepper
1/4cupolive or walnut oil
1/4cupblood orange juiceor regular orange juice
1Tbspchampagne vinegaror other mild vinegar
If you're starting with raw beets, preheat oven to 425F
Rinse and trim the greens off the beets, leaving a little at the top. Put the beets in a casserole dish, or two dishes if you've got varying sizes: the smalls in one, and the larger in another. Add 1/2 cup water to the pan, then cover tightly with foil. Bake for 50 minutes, or until the point of a sharp knife goes into the beets easily. Let cool enough to handle, then slip the skins off.
Trim the stem end off the beets and cut into small wedges. Keep the red beets separate from the others so the color doesn't bleed onto them. It helps to brush them lightly with olive oil.
Arrange the watercress on a plate. Put the labneh in the center, and surround with the beet wedges, onions, dill, and blueberries. Top with the pistachios.
Whisk the salad dressing ingredients together and taste to adjust any of them to your liking.
Drizzle the dressing over the salad just before serving. Season with fresh cracked pepper.
https://theviewfromgreatisland.com/beet-and-blueberry-salad-with-labneh-recipe/ May 20, 2019