Ingredient:

• Beet Salad
• 4 bunches beets (2 to 3 pounds should be plenty), half orange and half red
• 2 shallots, peeled and sliced into quarters
• ¼ cup extra-virgin olive oil
• 1 teaspoon red pepper flakes
• 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 chunks
• Fresh mint leaves
• Fresh dill leaves
• 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 flakes
• ½ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper