Roasted Beets with Labneh
Print recipeIngredients
- 2 tbps honey
- 1 tsp fennel pollen
- 2 bunches of red and yellow baby beets, washed and scrubbed
- ½ cup labneh
- Salt and black pepper to taste
- 2 tbsp extra virgin olive oil
- ¼ cup water
- ¼ cup red wine vinegar
- 1 tsp black peppercorns
- 1½ tsp kosher salt
- 1 tsp sugar
herb salad
- 1 tbsp edible flowers
- 1 tsp kosher salt
- 4 tbps extra virgin olive oil
- 2 tsp lemon juice
- ½ cup fresh dill
- ½ cup fresh mint
- ½ cup parsley
Directions
| Step 1 | |
| Preheat the oven to 375°F. Place the baby beets in a baking tray with water, vinegar, sugar, black pepper and ½ tsp salt. Cover with tin foil and let roast for 40 minutes until they’re just done, but not soft. Remove from the oven, top with a drizzle of olive oil and season with salt and pepper. Place back in the oven and roast until lightly golden all over (around 10 minutes). Remove. Plate warm. | |
| Step 2 | |
| Place the labneh on the bottom of each plate and spread out with a spoon. Place 4 beets on each plate. Top with a drizzle of olive oil, honey and sprinkle with a bit of the fennel pollen. Garnish with tossed herb salad and flowers. | |
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