Roasted beet and citrus salad with labneh and zhoug

Combine the cilantro, chiles, parsley, green onion, garlic, cumin, cardamom, salt and Aleppo pepper in a food processor. Pulse using on/off turns until the mixture is finely chopped, scraping down the edges as needed. Add the oil and process until a coarse puree forms. Transfer the mixture to a jar. Pour a thin layer of oil atop the sauce, if necessary, to cover the herbs and spices completely. Seal the jar and refrigerate for up to 2 weeks. (Be sure to store unused Zhoug with a thin layer of olive oil on the surface to keep it from spoiling.)