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Ingredients
Labneh
- 2 red beets
- 2 candy beets
- 2 yellow beets
- 1 cup labneh
- 1/4 cup goat cheese
- 1/4 cup parsley, finely chopped
- 1 tbsp sumac
Orange Honey Dressing
- 3 tbsp raw apple cider vinegar
- 4 tbsp olive oil
- 2 tbsp honey
- 1/4 tsp coriander seeds, lightly ground
- 1 tbsp orange zest
- 1 small garlic, finely diced or grated
- 1/2 tsp sea salt
How it's made!
- Preheat the oven to 200°C (400°F). Wash the beets and trim off the stems and roots. Wrap each beet individually in aluminum foil.
- Place the wrapped beets on a baking sheet and roast in the preheated oven for 45-60 minutes, or until the beets are tender when pierced with a fork.
- Remove the beets from the oven and let them cool slightly. When the beets are cool enough to handle, remove the foil and peel the skins off the beets.
- Cut the beets into bite-sized pieces and set aside.
- In a small mixing bowl, whisk together the apple cider vinegar, olive oil, honey, coriander seeds, orange zest, garlic, and sea salt to make the Orange Honey Dressing.
- In a large mixing bowl, combine the roasted beets, labneh, goat cheese, parsley, and sumac. Toss gently to combine.
- Drizzle the Orange Honey Dressing over the beet salad and toss gently to coat everything evenly.
- Serve the Roasted Beet Salad with Labneh and Goat Cheese chilled or at room temperature.
- Enjoy your delicious and colorful Roasted Beet Salad with Labneh and Goat Cheese!
More Fresh Recipes
Chickpeas Salad
Begin by preparing all the ingredients. Rinse and drain the chickpeas, then chop the cucumber, red onion, red capsicum, tomato, and parsley.Crumble the feta cheese into small pieces.In a mixing bowl, combine the chickpeas, cucumber, red onion, red capsicum, tomato, and parsley. Toss gently to combine.Drizzle the lemon oil dressing over the salad and toss again to coat everything evenly.Add the crumbled feta cheese to the salad and gently toss once more.Serve the salad chilled or at room temperature. It can be enjoyed as a light lunch or as a side dish to accompany a main meal.Enjoy your delicious and healthy Chickpea and Feta Cheese Salad!
Lasagne Al Forno
Preheat the oven to 180°C (350°F) and lightly grease a baking dish.In a saucepan, heat a tablespoon of oil over medium heat. Add the minced garlic, chopped basil, and chili flakes and cook for 1-2 minutes until fragrant.Add the passata to the saucepan and stir to combine with the garlic and herb mixture. Simmer the sauce for 5-10 minutes until slightly thickened.Cook the tortellini according to package instructions, but slightly undercook them, as they will continue to cook in the oven.Drain the cooked tortellini and add it to the saucepan with the passata sauce. Stir to coat the tortellini evenly with the sauce.Pour half of the tortellini and sauce mixture into the prepared baking dish.Sprinkle half of the shredded mozzarella on top.Pour the remaining half of the tortellini and sauce mixture into the baking dish. Sprinkle the remaining shredded mozzarella on top.If using, sprinkle the grated Parmesan over the top of the dish.Bake the Spinach and Ricotta Tortellini Bake in the preheated oven for 25- 30 minutes, or until the cheese is melted and bubbly and the edges of the tortellini are slightly golden.Remove the baking dish from the oven and let it cool for a few minutes before serving.Enjoy your delicious and cheesy Spinach and Ricotta Tortellini Bake!