How to Make It
Stir together labneh and garlic in a small bowl until combined. Cover and refrigerate until ready to serve.
Grate carrots in a food processor fitted with the grating attachment; transfer to a bowl. Grate beet, and transfer to a separate bowl.
Whisk together oil, lemon juice, vinegar, honey, salt, and pepper in a small bowl until combined. Drizzle half of the vinaigrette (about 1/4 cup) over grated carrots; stir to combine. Let stand 5 minutes.
Spread labneh mixture on a serving platter. Top with carrot mixture and grated beets; drizzle with remaining vinaigrette. Sprinkle with pistachios, mint, coriander seeds, and lemon zest.