Name: Beet and Labneh Salad with Duck Fat Granola
Total time: 2 h
Yield: Serves 4 (serving size: 2 cups salad, 1/4 cup labneh)
Ingredients: 1 ½ pounds whole baby gold or red beets (golf ball-sized); ¼ cup water; 2 tablespoons apple cider vinegar; 1 teaspoon black pepper; 6 thyme sprigs; ¼ cup extra-virgin olive oil, divided; 2 ½ teaspoons kosher salt, divided; 1 cup labneh; 4 cups baby arugula; 1 cup Duck Fat Granola; ⅓ cup pomegranate arils

Preheat oven to 400°F. Place beets in a 13- x 9-inch glass or ceramic baking dish. Add water, vinegar, pepper, thyme, 2 tablespoons of the oil, and 2 teaspoons of the salt; toss to coat. Cover tightly with aluminum foil. (If using both gold and red beets, separate the colors in 2 smaller baking dishes, using the same amounts of water, oil, vinegar, salt, and pepper in each.) Roast in preheated oven until a knife pierces the beets easily, 50 minutes to 1 hour. Uncover; cool 10 minutes. Using a kitchen towel, rub skins gently from beets, and halve vertically.

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Beet and Labneh Salad with Duck Fat Granola

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