Herby White Bean & Beet Salad

This earthy, citrusy beet and bean salad is the perfect balance of creamy, tangy, and fresh. Tender beets meet marinated beans on a bed of labneh, while dill and parsley add a bright finish. A hint of cumin in the vinaigrette brings warmth, making it light but satisfying. To ensure even cooking, choose similarly sized beets, and peel them under cold water to avoid stains (and burned fingers!). If labneh isn’t on hand, Greek yogurt works well. Drizzle any extra vinaigrette over the top just before serving for that perfect finishing touch.

• 3 medium beets
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 1 cinnamon stick
• 2 cupGreat Northern beans, drained and rinsed
• 1/4 cupfresh dill, picked
• 1/4 cupfresh parsley, picked
• 1 cuplabneh
• olive oil, for drizzling
• 1 tablespoonchampagne vinegar
• 1 grapefruit, juiced
• salt, to taste

• 2 teaspooncumin seeds, toasted and lightly ground
• 1 clove garlic, grated
• 4 tablespoonolive oil
• 1 lemon, juiced
• 1 teaspoonhoney
• salt, to taste