Beetroot, Raspberry & Labneh Salad
Beetroot, Raspberry & Labneh Salad
I love the joy that a sharing platter brings to a table and this is one that never fails to disappoint. The beetroot and raspberry add a beautiful zippiness to the cool creamy labneh and the vivid colour is always a bit of a showstopper. I like to use Maravilla raspberries for this. Plump and juicy and grown in the UK they are the best in the business. Serve this alongside some warm sourdough to mop up the delicious yogurty flavour. I recommend making the labneh the night before. I love the added creaminess that it brings and you don’t need any fancy gear to make it. Just a bowl and an old pair of tights (just make sure they’re clean!)
But if you don’t have the time don’t worry. This recipe is just as delicious with Greek yogurt too.
| Serves 6 as a sharing starter |
Ingredients
You will need a preserving bag, muslin cloth, nut milk bag or an old but clean pair of tights
500g Greek yogurt
4 beetroot bulbs, thinly sliced
Olive oil
2 tsp whole caraway seeds
1/2 tsp flakey sea salt
150g Maravilla raspberries plus extra to serve
1-2 tsp nigella seeds
Hand full of finely chopped mint
Method
To make the labneh place the Greek yogurt in a muslin cloth or preserving/nut milk bag. If you don’t have one just use the foot of an old but clean pair of tights. Give it a gentle squeeze and place it either in a sieve or tied to a wooden spoon placed over a large bowl. The aim is to allow the liquid to drain out of the yogurt.
Allow the yogurt to drain for at least four hours or overnight in the fridge. Discard the drained water and keep the labneh cool till serving. (If you don’t have time just use the yogurt as is).
Preheat your oven to 200 degrees fan setting.
Place your thinly sliced on a baking tray. Drizzle with olive oil and sprinkle over the caraway seeds and sea salt. Toss to coat using your hands and arrange over the tray so that the beetroot is as flat and spread apart as possible.
Roast for 25-30 mins until soft and slightly charred in places. Then allow to cool.
In a small bowl mash your raspberries using a fork.
To serve spread the labneh or yogurt onto a large serving tray. Dot the raspberry purée around and roughly spread it to create swirls.
Scatter the beetroot over the labneh. Finish by scattering over the nigella seeds followed by a handful of fresh raspberries and the finely chopped mint.
If you are looking for more side dishes try this Crispy Sprouts With Chilli Lime Dressing or this Purple sprouting broccoli with anchovy and chilli.