Citrus, Beet, and Labneh Salad with Honey Lemon Vinaigrette

Directions

1. Labneh
   Place two layers of cheesecloth into a fine mesh sieve, set over a medium bowl. Transfer yogurt into the cheesecloth and tie the top into a knot. The bowl will catch the whey as it drains from the yogurt. Allow to rest in the fridge for at least 24 hours. When ready, discard the whey from the bowl. The labneh will easily pull away from the cheesecloth; set aside.
2. Roast beets
   Heat oven to 400F. Trim top of beets. Wash beets (do not dry) and wrap individually in foil. Place on a rimmed baking sheet in the middle rack of the oven. Roast for 50-60 minutes, checking every 20 minutes), until a sharp knife is easily inserted all the way to the middle of the beet. Allow beets to cool. Peel and cut into 1-inch wedges.
3. Oranges
   Using a sharp knife, slice off the top and bottom of each orange (Sunkist® Cara Cara orange, Sunkist® Blood orange, and Sunkist® Navel orange). You want the oranges to sit flat on your chopping board. Follow the curve of the fruit and cut the pith and peel off. Slice oranges crosswise into ¼-inch disks. Transfer oranges to a platter. Set aside.
4. Honey Lemon Vinaigrette
   Using a small bowl, whisk together Sunkist® lemon juice, honey, mustard, and salt. Slowly add the olive oil in a thin stream, and continue to whisk until it emulsifies.
5. Assemble
   Using a spatula or spoon, spread labneh evenly in one layer, on a serving platter with a wide base. Arrange sliced citrus on top, adding beet wedges. Sprinkle with chopped pistachios. Drizzle with honey lemon vinaigrette. Enjoy with crusty sourdough bread.