Earthy meets elegant in this bright, flavor-packed creamy beet salad. Sweet roasted beets are tossed with tangy red wine vinegar and honey, then swirled into creamy, rich labne. Finished with fresh dill, salt, and cracked black pepper, it’s a beautifully balanced dish—cool, herby, and irresistibly vibrant. A perfect side or standout appetizer that brings color and character to the table.
This lovely side dish can be served warm, cold or room temp. It has a lovely creaminess. You can customize the acidity by adding more or less vinegar. I love pickled beets, so I added a bit more. I suggest red wine vinegar as it pairs so well with beets. This made a great side dish, but you could double or triple it and use it for a party or bbq. Sour cream can also be subbed for the labne if you like, but I loved the smooth creaminess that labne gives.
Try some of my other side dish recipes too – like my wok charred green beans, roasted poblano mac and cheese, Yorkshire puddings, or German potato salad. See the full list here.
Creamy Beet Salad
Ingredients
- 4 large beets or 8 medium sized scrubbed and trimmed
- 2 tbsp olive oil
- salt and pepper
- 2 tbsp labne or sour cream
- 2 tsp to 2 tbsp red wine vinegar to taste
- 1/2 tbsp honey
- 1/2 tsp dried dill
Instructions
- Scrub the beets well and trim the roots and leaves. Drizzle with olive oil and sprinkle with salt and pepper and wrap in 2 layers of foil. Bake in a 450 degree oven for an hour. Cool slightly and rub the skins off with a paper towel.
- Cut beets into pieces. In a bowl, mix the labne, honey, vinegar and add the beets. Mix well and season with salt and pepper, Top with dill and serve.