STICKY GLAZED BEETROOT & LABNEH DIP
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2 as a snack
Ingredients
- 400 g beetroot skins scrubbed & chopped into wedges
- olive oil
- 250 g labneh (see notes)
- small handful toasted pinenuts
- handful mint leaves only
- salt & freshly ground black pepper
- to serve: orange zest, crusty bread
GLAZE
- 75 g dark brown soft sugar
- 25 ml sherry vinegar
- juice of 1/2 orange
- 2 tsp wholegrain mustard
Instructions
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Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
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Combine the beetroot, a glug of olive oil and a pinch of salt and black pepper in a baking dish. Use your hands to give everything a good mix, then roast for 30 minutes.
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Meanwhile, combine the dark brown soft sugar, sherry vinegar, orange juice, wholegrain mustard and a good pinch of salt and black pepper in a jug. Stir to dissolve the sugar.
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Pour the glaze over the beetroot, and give it a stir, to combine. Return to the oven for 15-20 minutes, or until the beetroot is tender all the way through and the glaze has reduced into a sticky sauce. Let them cool for 15 minutes.
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Spread the labneh over a serving plate and spoon the roasted beetroot on top. Drizzle over any glaze left in the bottom of the baking dish, then serve sprinkled with the toasted pinenuts, mint leaves, a grating of orange zest and a good crack of black pepper. Eat with lots of crusty bread.
Recipe Notes
Labneh can be quite hard to find, but it is really easy to make your own. Combine 300g of thick full-fat Greek yoghurt with a pinch of salt in a bowl. Scrape into a muslin cloth and drain in a sieve in the sink or over a large bowl for 4-5 hours.
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