– 4 bunches beets (2 to 3 pounds should be plenty), half orange and half red – 2 shallots, peeled and sliced into quarter – ¼ cup extra-virgin olive oil – 1 teaspoon red pepper flake – 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 chunk – Fresh mint leave – Fresh dill leave – Flaky sea salt (or kosher salt) Basil Vinaigrette (this makes 1 cup, so you’ll have plenty extra) – 1 shallot, roughly chopped – 2 cups (95 grams) tightly packed fresh basil leaves (stems removed) – 1 clove garlic – ½ teaspoon red pepper flake – ½ cup extra-virgin olive oil – 2 tablespoons red wine vinegar – 1 teaspoon kosher salt, plus more as needed – Freshly ground black pepper
Start with a 425-degree oven. Cover a large rimmed baking sheet with parchment. Clean and trim beets, then cut into wedges (½ to ¾-inch thick on the widest edge).
Stir the beets and shallots into the olive oil. Add the salt, pepper, and red pepper flakes. If you're not used to spicy food, don't use too many flakes.
It's okay if the beets and shallots overlap on the baking sheet that has been prepared. Roast for 40 to 50 minutes, or until the vegetables are soft enough to pierce with a fork.
Return to room temperature after baking. Basil vinaigrette: Blend or process shallot, basil, garlic, red pepper flakes, olive oil, red wine vinegar, and salt in a high-powered blender.
Blend 1 minute until smooth. Add salt and pepper to taste. Add labneh, basil vinaigrette, beets, and avocado wedges to a large platter. Serve with generously sprinkled fresh mint, dill, and flaky salt.