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Preheat oven to 400°F.
Arrange beets in a small roasting pan and add 2 tablespoons water.
Cover securely with foil and roast until beets are tender when pierced with the tip of a knife, 35 to 40 minutes, adding a tablespoon or two more water if the pan dries up.
Cool beets, then rub with a paper towel to remove skins. Cut beets in half lengthwise.
Spread labneh on half of a platter or on half of individual serving plates.
Top with beets and sprinkle with mint, dill and dukkah. Drizzle with oil and sprinkle with flaky salt and serve.