Looking for a colorful, nutrient-dense, and creamy salad that brings all the bold flavors of the Mediterranean—without unnecessary carbs or gluten? This Roasted Beet Salad with Labneh and Za’atar is exactly what you need. With its earthy roasted beets, tangy labneh spread, and fragrant za’atar seasoning, this low-carb version delivers all the richness of Middle Eastern street food—in a keto-approved, dairy-friendly format.
Perfect for light lunches , dinner sides , or when you’re craving something fresh but staying in ketosis, this easy-to-make salad uses simple ingredients like olive oil, lemon juice, and fresh herbs to bring bold global flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love vibrant salads with depth and richness, this roasted beet salad will quickly become a go-to dish in your weekly rotation.
In this article, we’ll walk you through how to make this perfect keto-friendly roasted beet salad from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, fudgy, earthy-sweet bliss!
Why You’ll Love This Roasted Beet Salad with Labneh
This isn’t just any old garden salad—it’s a vibrant, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 40 minutes!
Here’s why it stands out:
- 🍅 Earthy beet base : Made with naturally sweet roasted beets for fiber and color.
- 🧀 Creamy labneh topping : Adds richness and protein without being heavy.
- 🌿 Za’atar seasoning magic : Aromatic spice blend gives signature Middle Eastern flair.
- 🥣 Easy to make : Just roast, crumble, and drizzle—no fancy tools needed!
- ⏱️ Ready in under 30–40 minutes
- 🧁 Great for batch prep or freezer storage
- 🧼 Minimal cleanup : One sheet pan and one bowl = zero mess!
Whether you’re making it for yourself after work, packing for lunch, or sharing at a weekend brunch, this keto beet salad will quickly become a go-to handheld side or light entrée.
Ingredients You’ll Need
For the Beets:
- 4 medium-sized beets, peeled and chopped
- 2 tbsp olive oil or avocado oil
- 1 tsp sea salt
- 1/2 tsp black pepper
Optional: Add balsamic glaze or apple cider vinegar before roasting for extra zing
For the Labneh Spread:
- 1 cup strained Greek yogurt or labneh
- 1 tbsp olive oil
- Salt to taste
- Fresh mint leaves (optional for garnish)
Tip: Use full-fat dairy for best creaminess and satiety.
For Serving:
- 1 tbsp za’atar seasoning
- Crushed pecans or walnuts
- Extra virgin olive oil drizzle
- Lemon wedges or pickled onions
- Microgreens or edible flowers for garnish
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) . Line a large baking sheet with parchment paper or silicone liner.
Pro Tip: Use a cast iron skillet for even roasting and caramelization.
Step 2: Toss the Beets
Place chopped beets on the prepared baking sheet.
Toss with olive oil, salt, and pepper until evenly coated.
Spread in an even layer for best browning.
Step 3: Roast Until Tender and Golden
Transfer to the preheated oven and roast for 25–30 minutes , turning halfway through, until tender and slightly golden at the edges.
Let cool slightly before assembling the salad.
Step 4: Prepare the Labneh
In a mixing bowl, stir together labneh or thick Greek yogurt with a splash of olive oil and salt.
Mix well until smooth and slightly thickened.
Optional: Fold in fresh dill or mint for herb-forward contrast.
Step 5: Assemble the Salad
On a serving platter or individual plates, arrange roasted beets in a circular pattern.
Spoon dollops of labneh over the top.
Sprinkle generously with za’atar seasoning and crushed nuts.
Drizzle with extra virgin olive oil and lemon juice if desired.
Step 6: Garnish and Serve!
Top with microgreens, edible flowers, or mint leaves.
Serve warm or chilled with a fork or flatbread slices on the side.
Enjoy every soft, tangy bite of your Roasted Beet Salad with Labneh and Za’atar !
Nutritional Information (Per Serving – Makes 4 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Total Fat | ~10 g |
| Saturated Fat | ~3 g |
| Cholesterol | ~10 mg |
| Sodium | ~300 mg |
| Total Carbs | ~10 g |
| Dietary Fiber | ~3 g |
| Net Carbs | ~7 g |
| Protein | ~8 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Roasted Beet Salad
- Use quality beets and labneh – Ensures deep sweetness and silky finish.
- Don’t skip roasting time – The longer they roast, the sweeter and more tender they become.
- Layer spices early and late – Builds complex flavor during cooking and finishing.
- Make ahead and store – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for meal prep or party platters later.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Vegan Labneh Option
Use cashew-based labneh or coconut yogurt with nutritional yeast for plant-based tang.
Goat Cheese Twist
Replace labneh with crumbled goat cheese for sharper, creamier contrast.
No-Bake Energy Bowl
Chill the mixture and roll into balls for grab-and-go snacks.
Arugula Beet Salad
Toss greens underneath for peppery bite and visual appeal.
Spiced-Up Za’atar Vinaigrette
Whisk za’atar into olive oil and lemon juice for a dressing-style twist.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~7g net carbs per serving , it fits perfectly within a ketogenic lifestyle.
Can I use regular yogurt or sour cream?
You can—but full-fat Greek yogurt or labneh offers better thickness and lower sugar content.
How do I store leftover salad?
Store cooled portions covered in the fridge for up to 4 days . Rehydrate with a splash of olive oil or lemon juice before serving.
What kind of za’atar works best?
Look for authentic blends with sumac, thyme, and sesame seeds for true Middle Eastern flavor.
Can I freeze roasted beets?
Yes! Roast and freeze whole or diced beets in portioned bags for quick future meals.
Why This Recipe Works So Well
This Roasted Beet Salad with Labneh and Za’atar works because of its perfect balance of textures and bold flavors:
- The roasted beets give natural sweetness and color , balancing the richness naturally.
- The labneh adds silkiness and body , enhancing the dairy notes without heaviness.
- And the za’atar seasoning melts into a rich, herbal finish , completing the Mediterranean-inspired experience.
It’s the kind of dish that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto beet salad beyond just a plate? Here are some ideas:
In Wraps
Wrap warm bites in large lettuce leaves or collard greens for handheld eats.
Over Greens
Top arugula or kale with warm beet bites and balsamic glaze for fusion flair.
With Dipping Sauces
Try tahini, hummus, or tzatziki for extra Middle Eastern flair.
At a Dinner Party
Cut into mini bites and arrange on a platter with toothpicks for appetizer servings.
As Leftovers
Crumble over scrambled eggs or mix with sour cream for balanced breakfast bowls.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dish special:
Beets
Rich in nitrates and antioxidants—supports heart function and muscle recovery.
Labneh / Greek Yogurt
High in probiotics and calcium—great for digestion and brain function.
Olive Oil / Za’atar
Natural anti-inflammatory compounds—boosts immunity and flavor naturally.
Even though this is a salad, it’s packed with nutrients that make it more than just a side—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Mediterranean Lovers
This Roasted Beet Salad with Labneh and Za’atar proves that going low-carb doesn’t mean missing out on bold, comforting flavors. With its vibrant color, creamy texture, and signature spice notes, it’s the kind of salad that turns a simple root vegetable into something magical—even without grains or sugary dressings.
Whether you’re new to keto, looking for a refreshing summer snack idea, or want to impress with homemade flair, this beet salad deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
Roasted Beet Salad with Labneh and Za’atar – Vibrant, Creamy & Perfectly Low-Carb!
- Total Time: 50 mins
Description
Vibrant beets, creamy labneh, and aromatic za’atar create magic!
Ingredients
1 bunch beets (4 large or 8 medium)
1 large orange, cut in half
2 sprigs fresh rosemary
¼ cup extra virgin olive oil, divided
1 large pinch kosher salt and pepper
8 tablespoons labneh
2 tablespoons za’atar Salt to taste
Pita bread (optional, to serve)
Instructions
1. Pre-heat oven to 425°F (220°C) and have an 8 x 8 baking dish ready. Wash and trim the greens from the beets if needed, leaving the root intact.
2. Place beets in the pan and cover with juice of one orange, rosemary sprigs, 2 tablespoons of the olive oil, large pinch kosher salt, and a few turns of a black pepper mill. Leave the orange halves in the pan and cover tightly with foil. Roast for 45 minutes or until beets are fork tender. Let cool completely before removing foil.
3. To prepare salad, spread labneh in an even layer on a large plate or platter. Carefully remove skin from the beets with hands (should peel right off) and thinly slice. Place slices on top of labneh then drizzle with the remaining two tablespoons olive oil and sprinkle with za’atar and salt. Serve as is or with warm pita.
- Prep Time: 5 mins
- Cook Time: 45 mins
Nutrition
- Serving Size: 4
- Calories: 192
- Fat: 14g
- Carbohydrates: 14g
- Protein: 5g