Baked beetroot with zesty labneh and pomegranate jewels

Servings: 4
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Ingredients 

  • 1½ cups natural yoghurt I like Schulz
  • 6-8 small beets, or 4 medium washed/scrubbed well top and ends trimmed but not peeled
  • extra virgin olive oil for drizzling
  • salt flakes to season
  • freshly cracked black pepper to season

Quick-pickled onion

  • 1 medium Spanish onion peeled, halved lengthwise, finely sliced with the grain
  • 1½ cups white wine vinegar or apple cider vinegar
  • 1 tbsp caster sugar
  • 2 tsp fine sea salt
  • 1 dill stalk reserve the fronds for garnish
  • Reserved 2cm piece of beetroot root/tops from the beets above

Zesty labneh

  • Finely grated zest of ½ an orange reserve the orange for juicing below
  • 1 small clove garlic peeled and finely grated
  • Pinch salt to taste

Dressing

  • 1½ tbsp pomegranate molasses
  • 2 tbsp fresh orange juice use orange from the labneh
  • 1½ tbsp extra virgin olive oil
  • salt and pepper
  • Handful of picked mint leaves and dill fronds to serve
  • 2 tbsp fresh pomegranate seeds optional but excellent, to serve

Instructions 

  • For the labneh, line a sieve with a piece of muslin cloth that hangs over the sides and sit comfortably over a deep bowl. Spoon the yoghurt into the lined sieve, cover with the over hanging muslin cloth and place the draining set-up in the fridge until ready to use.
  • Toss the beetroots in salt flakes and oil, then foil to seal (you can do these individually, or as a parcel). Place on a baking tray and pop into the preheated 200°C fan-forced oven. Bake for 45 minutes, or until tender when tested with a skewer (note: if you’re using larger beets, you’ll need a full hour).
  • For the pickled onion, combine the sliced onions, vinegar, sugar, salt, and the reserved piece of beetroot (this turns the onion a vivid magenta) in a small saucepan. Place over medium heat and bring to a simmer and cook for 2 minutes, while stirring occasionally and pressing with the back of a spoon to keep the onions submerged. Tip into a glass or ceramic bowl and leave to cool down and pickle away.
  • To complete the zesty labneh, add the orange zest, garlic and salt to the drained yoghurt and gently stir to incorporate and taste for seasoning. Cover and pop into the fridge for 30 minutes to allow the flavours to infuse.
  • For the dressing, combine all of the ingredients in a large mixing bowl, give it a good whisk to combine, taste for seasoning and balance (sweet-salty-tangy is what you’re going for here) and set aside for serving.
  • When the beetroots are ready, unwrap each foil parcel. Let the steam escape and allow the beets to cool slightly then remove the skin by gently rubbing your fingertips over each beetroot. Cut the beetroot into fork-sized wedges and pop into the bowl with the dressing, along with a good handful of the drained pickled onions (you’ll have plenty left over for garnish and for adding to more salads – they’ll last for ages in the fridge!).
  • To serve, spread labneh over the serving plate and top with beetroot wedges and pickled onions. Scatter over the mint leaves, dill fronds, pomegranate seeds and a little more pickled onion action. Scatter with a sprinkle of salt flakes from a height to finish.

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