Roasted Beets with Labneh and Hazelnuts

Roasted Beets with Labneh and Hazelnuts

March arriving can only mean one thing, spring is coming and beetroot is in season. Healthy, versatile and loaded with nutrients it pairs beautifully with the creamy labneh for a dish that tastes like warmer days to come. 


Serves 2

500g beetroot, a mixture of purple and golden beets if available
1 tbsp olive oil
300g labneh (or vegan alternative)
25g roasted hazelnuts, roughly chopped
Mint and dill to garnish

1 orange, juiced
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1/2 tsp maple syrup
1 tsp dijon mustard
Salt and pepper


1. Preheat the oven to 200ºC.

2. Wash the beetroot and tip into a deep baking tray. Drizzle over the oil and pour in water until 1cm deep. Cover tightly with foil and roast for 45-55 minutes or until tender.

3. Once the beetroot is cool enough to handle, rub the skin and peel away then trim any stalk still attached. Slice into wedges.

4. Add all of the dressing ingredients into a small bowl and whisk until combined. Pour half of the dressing onto the beetroot and toss together.

5. Spoon the labneh onto a serving plate and top with the dressed beetroot. Scatter the hazelnuts, mint and dill on top and drizzle over the extra dressing.

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