RECIPES
Roasted beets with horseradish labneh
By Maggie Beer
10 minutes plus overnight draining time
Preparation time
1 hour 30 minutes
Cooking time
6 servings
INGREDIENTS
Horseradish labneh
500 g homemade or store bought Greek yoghurt
2 tbsp horseradish cream
1 tsp salt flakes
Muslin cloth
Roasted beets
1.5 kg small beetroots, trimmed
2 tbsp verjuice
60 ml (¼ cup) extra virgin olive oil
3 tsp salt flakes
To serve
Micro herbs such as sorrel, chervil and parsley, leaves picked
Extra virgin olive oil
METHOD
Horseradish labneh
- 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.
- 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
- Arrange the beetroots on baking tray. Drizzle with the verjuice and place into the combi steam pro oven on shelf level 2.
- Select Combi Mode: Conventional at 180°C + 100% moisture. Roast the beetroot for 1.5 hours or until tender when tested with a skewer. Turn the beetroots over halfway through cooking.
- Toss the beetroots with olive oil and salt flakes while warm.
To serve
- Cut the beetroots in half lengthways. Smear labneh onto a serving plate and then place beetroots over the top.
- Drizzle with olive oil and sprinkle with micro herbs.
Hints and tips
- For the best results use small beetroots that are fresh with the green stems intact.
- Larger beetroots can be used but will need to cook for longer.
- Untreated muslin cloth can be purchased from gourmet cooking stores.
- Substitute hummus or a tomato pesto for the labneh to make this dish vegan.
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
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