Gaby's Roasted Beets and Labneh

Serves: 6 Save

Ingredients (19)

  • 4 bunches beets (2 to 3 pounds should be plenty), half orange and half red
  • 2 shallots, peeled and sliced into quarters
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 2 cups labneh (labneh is extra-thick Greek yogurt—see notes for details)
  • 2 to 3 tablespoons basil vinaigrette (below)
  • 1 to 2 ripe avocados, pitted, peeled and sliced into wedges or chunks
  • Fresh mint leaves
  • Fresh dill leaves
  • Flaky sea salt (or kosher salt)
  • 1 shallot, roughly chopped
  • 2 cups (95 grams) tightly packed fresh basil leaves (stems removed)
  • 1 clove garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt, plus more as needed
  • Freshly ground black pepper

Directions

Learn how to make this recipe at Cookie and Kate

Tanqueray & Tonic

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilĂ ! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish