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Roasted Beetroots and 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!

1. 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.
2. 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.
3. 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.
4. Cut the beets into bite-sized pieces and set aside.
5. 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.
6. In a large mixing bowl, combine the roasted beets, labneh, goat cheese, parsley, and sumac. Toss gently to combine.
7. Drizzle the Orange Honey Dressing over the beet salad and toss gently to coat everything evenly.
8. 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!

Products used in this recipe


Turkish Labneh Full Fat

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