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.