Step 1

Get ready. Position a rack in the center of the oven and preheat the oven to 425°F. Line a sheet pan with aluminum foil (or use nonstick).

Step 2

Season the golden beets. Add the golden beets to a bowl and drizzle with olive oil. Season with a pinch of salt and pepper (about 1/4 teaspoon each) and half of the Aleppo pepper.
Toss to coat well, then transfer to one side of the sheet pan and arrange them in a single layer.

Step 3

Season the red beets. Add the red beets to the same bowl you used to season the golden beets and add a drizzle of olive oil. Season with a pinch of salt and pepper (about ¼ teaspoon each) and the remaining 1/2 teaspoon Aleppo pepper. Toss to coat well, then add to the empty side of the sheet pan and arrange in a single layer next to the golden beets.

Step 4

Roast. Roast the beets for 30 minutes, then use a pair of tongs to carefully turn them over and return them to the oven to roast for another 10 to 15 minutes, until they’re quite tender and charred in some places. Depending upon the size of your beets they could roast faster or need a few more minutes. They are ready when you can easily pierce them with a fork.

Step 5

Get the serving platter ready. If you’re using the labneh, scoop it onto your serving platter and use the back of a spoon to spread it onto the platter in a mostly single layer with a few swoops and swirls.

Step 6

Dress, finish, and serve. Transfer the golden beets to a mixing bowl and toss with enough apple cider vinaigrette to coat, then arrange on the serving platter on top of the labneh. Do the same with the red beets, layering the two colors together. Drizzle with a little more vinaigrette if you'd like, then sprinkle on the minced chives and serve.