Roasted Beets on Toast with Labneh and Saffron Honey


1/2 teaspoon saffron threads
1/2 cup honey
1/4 teaspoon plus a pinch of kosher (coarse) salt
3 medium beets (beetroots), ends trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh mint leaves
freshly ground black pepper
4 (3/4-inch thick) slices country-style bread
extra-virgin olive oil, for the bread
Kosher (coarse) salt, for the bread
1 cup labneh (Lebanese-style) yogurt or plain Greek yogurt
4 tablespoons toasted and roughly chopped pistachios
flaky salt


  1. Make the saffron honey: Toast the saffron in a small skillet (frying pan) over medium heat, shaking the pan often, until the saffron is fragrant, 30 seconds to 1 minute.
  2. Transfer the saffron to a small dish and use the back of a teaspoon to crush it into a fine powder.
  3. Add the honey to the skillet and bring it to a simmer over medium heat. Stir in the saffron and a pinch of salt, remove from the heat, and set aside.
  4. Roast the beets: Preheat the oven to 375°F (190°C).
  5. Set each beet in a large square of foil and drizzle 1 teaspoon of the oil over the top of each beet. Wrap the beets in the foil, place them on a rimmed baking sheet, and roast until a paring knife easily slides into the center of the largest beet, about 1 hour.
  6. Remove beets from the oven and set aside for 20 minutes before unwrapping.
  7. Once the beets are cool enough to handle, peel them and chop into bite-size pieces.
  8. Toss the beets with 1 tablespoon of the oil, the mint leaves, 1/4 teaspoon of salt, and the pepper and set aside.
  9. Make the toast: Toast the bread and let the toasts cool for a few minutes before topping.
  10. To serve, spread each toast with labneh. Top with beets, pistachios, a generous drizzle of saffron honey, and flaky salt.

Makes 4 servings.

Source: Toast