Roasted Baby Beetroots with Labneh and Extra Virgin Olive Oil

INGREDIENTS

  • 1 tspn Fennel Seeds
  • 1 Tbspn Thyme Leaves
  • 150g Labneh with Extra Virgin Olive Oil
Print Recipe

Pre-heat a fan forced oven to 180 C.

Trim the leaves from the beetroots then wrap each beet in foil, place onto a baking tray and place into the pre-heated oven. Cook for 50 minutes or until cooked through, check this by inserting the tip of a knife.

Remove and unwrap from the foil, then when cool enough to handle peel off the skins, place onto a serving platter, drizzle with olive oil, sprinkle over the fennel seeds, thyme leaves and serve with labneh.