Roasted Beet Labneh Bowl with Crispy Dukkah

Name: Roasted Beet Labneh Bowl with Crispy Dukkah
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (240 ml) labneh (strained yogurt), at room temperature; 3 (450 g) medium red beets, peeled, cut into ½-inch (1.25 cm) wedges; 3 tablespoons (45 ml) extra-virgin olive oil; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; ¼ cup (35 g) raw hazelnuts, roughly chopped; ¼ cup (35 g) raw sunflower seeds; 3 tablespoons (27 g) sesame seeds; 1 teaspoon (5 g) coriander seeds; ¾ teaspoon (4 g) cumin seeds; ½ teaspoon (1 g) dried thyme; ¼ teaspoon (1½ g) kosher salt; ⅛ teaspoon (¼ g) freshly ground black pepper; 2 tablespoons (30 ml) extra-virgin olive oil; ½ (1 half) fresh lemon, for wedges; ¼ cup (10 g) fresh mint leaves, torn (optional); 2 tablespoons (5 g) fresh dill fronds, chopped (optional); ¼ cup (45 g) pomegranate arils (optional)

From the MyKitchenBank Kitchen

A bright, nourishing breakfast or light lunch bowl built on a base of tangy labneh (strained yogurt), topped with warm roasted beets, a crunchy homemade dukkah spice blend, and finished with olive oil, fresh herbs, and a squeeze of lemon. The combination of creamy, earthy, and nutty flavors makes this bowl both satisfying and elegant.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: 2 bowls

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Ingredients

2 servings

1 cup (240 ml) labneh (strained yogurt), at room temperature
3 (450 g) medium red beets, peeled, cut into ½-inch (1.25 cm) wedges
3 tablespoons (45 ml) extra-virgin olive oil
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
For the dukkah
¼ cup (35 g) raw hazelnuts, roughly chopped
¼ cup (35 g) raw sunflower seeds
3 tablespoons (27 g) sesame seeds
1 teaspoon (5 g) coriander seeds
¾ teaspoon (4 g) cumin seeds
½ teaspoon (1 g) dried thyme
¼ teaspoon (1.5 g) kosher salt
⅛ teaspoon (0.3 g) freshly ground black pepper
2 tablespoons (30 ml) extra-virgin olive oil
½ (1 half) fresh lemon, for wedges
¼ cup (10 g) fresh mint leaves, torn (optional)
2 tablespoons (5 g) fresh dill fronds, chopped (optional)
¼ cup (45 g) pomegranate arils (optional)

Equipment (6)

Cutting board
Sharp knife
Small baking sheet (9×13 inches / 23×33 cm)
Small skillet or dry pan
Spice grinder or mortar and pestle
Two shallow bowls (8–10 inches / 20–25 cm)

Steps

Before you start

Have labneh at room temperature for better spreading and creaminess
Preheat your oven to 400°F (200°C) for roasting the beets
Toast the dukkah components in a dry skillet to maximize their flavor and crispness

1
Preheat and prepare beetsOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- Peel the beets and cut them into ½-inch (1.25 cm) wedges.
- Toss them with 3 tablespoons (45 ml) of olive oil, ½ teaspoon (3 g) of kosher salt, and ¼ teaspoon (0.5 g) of black pepper on a small 9×13-inch (23×33 cm) baking sheet, spreading them in a single layer.
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Tip: Cut beets evenly so they roast at the same rate and caramelize without drying out.
2
Roast the beetsOven 400°F / 205°C
- Place the baking sheet in the preheated 400°F (200°C) oven and roast for 30–35 minutes, stirring once halfway through, until the beet wedges are tender inside and the edges are lightly caramelized and crispy.
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Ready when: Beets are fork-tender and edges are lightly browned and crispy
3
Toast dukkah components
- While the beets roast, heat a small skillet over medium heat.
- Add the ¼ cup (35 g) chopped hazelnuts and ¼ cup (35 g) sunflower seeds, stirring constantly for 2–3 minutes until fragrant and lightly golden.
- Transfer to a small plate to cool.
- In the same skillet, toast the 3 tablespoons (27 g) sesame seeds for 1–2 minutes until pale gold and aromatic, then set aside.
- Toast the 1 teaspoon (5 g) coriander seeds and ¾ teaspoon (4 g) cumin seeds together for 1 minute until fragrant, stirring to prevent burning.
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Ready when: Nuts and seeds are fragrant and lightly golden; do not brown
Tip: Toast each component separately to control browning and prevent smaller seeds from burning while waiting for nuts to color.
4
Grind dukkah spice blend
- Once the toasted coriander and cumin seeds have cooled for 1 minute, coarsely grind them in a spice grinder or mortar and pestle.
- In a small bowl, combine the ground seeds with the toasted hazelnuts, sunflower seeds, sesame seeds, ½ teaspoon (1 g) dried thyme, ¼ teaspoon (1.5 g) kosher salt, and ⅛ teaspoon (0.25 g) black pepper.
- Pulse or stir gently to combine without reducing to a powder; the dukkah should remain chunky and crispy.
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Ready when: Dukkah is chunky and well combined, not powdery
Tip: Keep the dukkah coarse—you want texture and crunch in every bite.
5
Assemble the bowls
- Divide the 1 cup (240 ml) of room-temperature labneh between two shallow bowls (8–10 inches / 20–25 cm), spreading it in a thin layer using the back of a spoon.
- Create a gentle well in the center with the back of a spoon.
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Tip: Room-temperature labneh spreads more easily and feels creamier on the palate.
6
Top with warm beets and dukkah
- Divide the warm roasted beets between the two bowls, arranging them in the well of the labneh.
- Drizzle 1 tablespoon (15 ml) of extra-virgin olive oil over each bowl.
- Sprinkle 2 tablespoons (20 g) of the dukkah spice blend generously over the beets and labneh in each bowl.
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Tip: Pour olive oil just before serving so it doesn't soak into the labneh.
7
Garnish and serve
- Squeeze a generous wedge of lemon over each bowl.
- Top with the torn fresh mint leaves and chopped dill if using, and scatter the pomegranate arils across the top for bright pops of color and tartness.
- Serve immediately while the beets are still warm and the dukkah is crispy.
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Tip: Add fresh herbs and pomegranate arils last so they don't wilt or weep into the labneh.

Good to know

Tips

Labneh keeps the bowl grounded and creamy—buy it from a Middle Eastern grocery store or make it at home by straining thick Greek yogurt through cheesecloth overnight.
The dukkah works just as well on hummus, roasted vegetables, or as a rim on a rimmed glass for savory cocktails; make a double batch and store for quick bowls throughout the week.
If pomegranate arils are not in season, you can swap them for fresh pomegranate juice drizzled over the bowl for tartness, or skip them entirely and finish with a squeeze of lemon.
For a more substantial meal, serve this bowl alongside crusty bread, warm pita, or a soft-boiled egg on the side.

Make ahead

You can make the dukkah spice blend up to 5 days ahead; store it in an airtight container at room temperature. Roast the beets up to 1 day ahead and store in the refrigerator; warm them gently in the oven or on the stovetop before serving.

Storage & reheating

Labneh bowl is best eaten fresh and warm. Leftover dukkah keeps in an airtight container at room temperature for up to 5 days. Store leftover roasted beets in an airtight container in the refrigerator for up to 4 days; reheat gently before serving.

Substitutions

raw hazelnuts → Raw almonds or walnuts. Use an equal amount; almonds and walnuts will toast slightly faster, so watch carefully. Both offer a slightly different but equally delicious nutty base for the dukkah.
labneh (strained yogurt) → Greek yogurt mixed with 2 tablespoons crème fraîche per cup. This adds a tangy, creamy richness similar to labneh, though it will be slightly less thick. Whisk to combine before spreading.
medium red beets → Baby carrots or golden beets. Roast carrots for 25–30 minutes; they will be slightly sweeter. Golden beets will lack the deep earthiness of red beets but are milder in flavor.
fresh dill fronds → Fresh cilantro or parsley. These offer different flavor notes—cilantro adds brightness, parsley is more subtle. Both work beautifully with the warm beets.