Ottolenghi-Inspired Beetroot Salad with Labneh and Pistachios
Roasted beetroot salad served with labneh, toasted pistachios, mint and coriander, lemon, olive oil, and honey.
- 400 g medium beetroots
- 150 g labneh
- 50 g unsalted pistachios
- 20 g fresh mint leaves
- 15 g fresh coriander leaves
- 1 whole lemon
- 2 tbsp extra virgin olive oil
- 2 tsp honey
- 5 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Wash the beetroots thoroughly, trim off any leafy tops but leave the skins on. Wrap each beetroot individually in foil.
- Step 3
Roast for 45-60 minutes, or until tender when pierced with a knife. The cooking time will vary depending on the size of the beetroots.
- Step 4
While the beetroots are roasting, toast the pistachios in a dry frying pan over medium heat for 3-5 minutes until fragrant. Set aside to cool.
- Step 5
Once the beetroots are cooked, carefully unwrap them and allow them to cool enough to handle. Once cool, peel the skins off (they should slip off easily).
- Step 6
Cut the peeled beetroots into bite-sized wedges or cubes.
- Step 7
In a small bowl, whisk together the lemon juice, honey, extra virgin olive oil, sea salt, and black pepper to create the dressing.
- Step 8
In a large serving bowl, gently toss the beetroot wedges with half of the dressing.
- Step 9
Spoon the labneh onto a serving plate or shallow bowl.
- Step 10
Arrange the dressed beetroot over the labneh.
- Step 11
Scatter the toasted pistachios, chopped mint leaves, and coriander leaves over the top.
- Step 12
Drizzle with the remaining dressing just before serving.
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