ROASTED BEETS WITH HORSERADISH LABNEH Maggie Beer
INGREDIENTS Beetroots 1.5 kg small-medium beetroots 2 tbsp verjuice 3 tbsp extra virgin olive oil 3 tbsp salt flakes Labneh 500 g natural or Greek style yoghurt 2 tbsp horseradish cream 1 tsp salt flakes Muslin cloth
Serves 6
Preparation time 10 minutes + overnight for labneh
Cooking time 1.5-2 hours
Appliance/function Combi mode
To serve Sorrel leaves, picked Chervil, picked Extra virgin olive oil
METHOD
Labneh 1. L ine 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. M ix 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. W ash the beetroot 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 2.5cm remaining on the stem. 2. A rrange beetroots on a paper-lined baking tray, large enough for them to fit snugly. Drizzle with verjuice and place into the combi steam oven on shelf position 2. 3. S elect Combi Mode: Conventional at 180°C + 2 hours + 100% moisture. 4. R oast the beetroot for 1.5-2 hours, turning them over halfway through cooking, until tender when tested with a skewer. 5. R emove from oven and while warm, toss with olive oil and salt flakes. To serve 1. C ut beetroot in half lengthways. Smear labneh onto a serving plate and then place beetroot over the top. 2. D rizzle with olive oil and sprinkle with sorrel and chervil.
Hints and tips • F or the best results use beetroots that are fresh with the green stems intact. • U ntreated muslin cloth can be purchased from gourmet cooking stores. • S ubstitute hummus or a tomato pesto for the labneh to make this dish vegan.
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