ROASTED BEET SALAD WITH ORANGE, WALNUT & LABNEH

SERVES 4-5 AS A SIDE

INGREDIENTS

2 red beetroots, scrubbed and cut into wedges 2 golden or candy-striped chioggia beetroots, scrubbed and cut into wedges

¼ cup balsamic vinegar

¼ cup white wine vinegar

2 Tbsp brown sugar

Olive oil, for cooking

⅔ cup chopped mandarin or orange, pips and pith removed

1 small shallot, finely chopped

2 Tbsp red wine vinegar

Extra virgin olive oil

½ cup walnut halves, lightly roasted

A few baby beet leaves, if you have them

3-5 slices blood orange (optional)

LABNEH

300g Greek yoghurt ½ clove garlic, crushed 1 Tbsp lemon juice

1 Make the labneh the day before, if you can. Line a sieve with a wet, clean cotton tea towel and place sieve over a bowl. Stir together yoghurt, garlic, lemon juice and some salt and pepper, then pour onto tea towel and pull up the sides to enclose it a little.

2 Refrigerate and leave to drain for at least 4 hours or overnight. Once it has drained and thickened, you’ll have about 1 cup labneh. Tip it out and store in fridge (if you’re not using it the same day, pour a little vegetable or olive oil over the surface and store in a sealed container in the fridge).

3 Preheat oven to 180˚C. Take 2 large pieces of foil and top each one with an equivalent square of baking paper.

4 Place the red beet wedges on 1 sheet, pour over the balsamic vinegar, sprinkle with 1 Tbsp brown sugar and add a drizzle of olive oil. Season with salt and pepper. Bring all sides of the foil and paper together to make a parcel, folding over and crimping the top to enclose. Place on a baking tray.

5 Do exactly the same with the golden beets, but using white wine vinegar. Place on the same tray and bake for around 40 minutes or until beets are tender. Unwrap and allow to cool slightly (the liquid in the parcels makes a tasty vinaigrette; drain it off and store in the fridge for future use).

6 Place the chopped citrus and shallot in a small bowl and stir through the red wine vinegar. Season with salt and pepper and set aside for 5 minutes to marinate. 7 Smear the labneh on the base of your serving plate. Arrange the slightly cooled beets on top. Stir some extra virgin olive oil through the chopped citrus and shallot mixture and sprinkle over the beets. Toss over the roasted walnuts and, if desired, garnish with beet leaves and a slice or two of blood orange. Season with more salt and pepper and an extra drizzle of extra virgin olive oil, if needed.