Labneh & Roast Beetroot Salad

Ingredients

  • 400g labneh
  • 6 small beetroot
  • 250g small tomato cherry or grape
  • 125g small salad greens
  • Olive oil,
  • Caramelised balsamic vinegar
  • Orange zest
  • Freshly ground black pepper

Method

Roast beetroot whole in oven until tender, remove from oven and set aside until cool enough to handle. Slice tomato in half toss in olive oil and roast in oven until soft. Divide salad greens between 4 plates. While the beetroot is still warm peel and quarter divide evenly between the 4 plates add tomato and labenh. Garnish with a little orange zest and drizzle with olive oil and balsamic.

Other
RECIPES YOU MAY LIKE

View More Recipes