RECIPES
Roasted beets with horseradish labneh
10 minutes + overnight for labneh
Preparation Time
1.5-2 hours
Cooking Time
6
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INGREDIENTS

Beetroots

1.5kg small-medium beetroots
2 tbs verjuice
3 tbs extra virgin olive oil
3 tbs salt flakes

Labneh

500g natural or Greek style yoghurt
2 tbs horseradish cream
1 tsp salt flakes
Muslin cloth

To serve

Sorrel leaves, picked
Chervil, picked
Extra virgin olive oil

METHOD

Labneh

1. Line a sieve with a piece of muslin, leaving the sides overhanging. Place the sieve on top of a bowl, ensuring that the bottom does not touch the base of the bowl.
2. Mix the yoghurt, horseradish and salt flakes together then transfer to the muslin. Twist the top of the cloth and leave in the sieve. Refrigerate overnight so that the whey can drip into the bowl underneath.

Roasted beets

1. Wash the beetroots and rinse under running water, scrubbing them with a vegetable brush
to remove any caked-on dirt and grittiness. Trim the leaves and bottom tip with 1 inch remaining on the stem.
2. Arrange beetroots on a paper-lined Baking tray, large enough for them to fit snugly. Drizzle with verjuice and place into the Steam Combination Oven on shelf position 2.
3. Select Combination Mode: Conventional at 180°C + 2 hours + 100% moisture.
4. Roast the beetroot for 1.5-2 hours, turning them over halfway through cooking, until tender when tested with a skewer.
5. Remove from Oven and while warm, toss with olive oil and salt flakes.

To serve

1. Cut beetroots in half lengthways. Smear labneh onto a serving plate and then place beetroots over the top.
2. Drizzle with olive oil and sprinkle with sorrel and chervil.

Hints and tips

• For the best results use beetroots that are fresh with the green stems intact.
• Untreated muslin cloth can be purchased from gourmet cooking stores.

APPLIANCE / FUNCTION

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  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

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    Free

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