Pomegranate Molasses-Roast Beetroot with Oranges, Walnuts, Dill & Labneh

Pomegranate Molasses-Roast Beetroot with Oranges, Walnuts, Dill & Labneh

Serves: 8 

Ingredients

For the Labneh and Vegetables:

• 150g Greek yogurt (plus salt & pepper)

• 1.5kg medium-small beetroot (with leaves if possible)

• 2 tbsp white balsamic vinegar

• 3 tbsp extra virgin olive oil

• 2 tbsp pomegranate molasses

• 1 garlic clove, finely grated

• 3 small oranges (segmented or sliced)

• Seeds from ½ pomegranate

• 2 tbsp toasted walnuts, roughly chopped

• Small bunch of fresh dill, chopped

For the Dressing:

• 1 tbsp white balsamic vinegar

• 1 tsp harissa (or more to taste)

• 5 tbsp extra virgin olive oil

• ½ tsp honey

• ½ tbsp pomegranate molasses

Instructions

1. Make the Labneh: Strain salted yogurt through muslin/cloth over a bowl in the fridge for 24 hours until firm. (Or skip this and use thick Greek yogurt).

2. Prep & Roast: Preheat oven to 190°C fan (400°F). Wash and peel beets, keeping leaves. Put them on a double layer of foil in a tray. Mix vinegar, oil, molasses, and garlic; pour over beets. Seal the foil to make a "tent" package.

3. Cook: Roast for 40–90 minutes until tender to the middle. Let cool to room temperature.

4. Assemble: Whisk dressing ingredients. Cut beets into wedges and toss with leaves in half the dressing.

5. Plate: Place on a platter with orange segments. Drizzle with remaining dressing, scatter pomegranate seeds, walnuts, and dill. Finish with dollops or chunks of labneh.

Nutrition (est.): ~265 cal | 5g protein | 17g fat | 23g carbs | 6g fibre