Beetroot and labneh, with pink edges
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
The streaks of pink appear as soon as the beetroot touches the labneh. Leave them: the contrast is more inviting than a perfectly stirred mixture. A little chopped pistachio and fresh dill give this soft, earthy plate a crisp and fragrant finish.
For 4 side portions, use 500g raw beetroot; 1 tablespoon olive oil; ¼ teaspoon fine salt; 200g ready-made labneh; 1 tablespoon lemon juice; 25g unsalted pistachios; ½ teaspoon lemon zest; and a small handful of dill. Labneh contains milk and pistachios are a tree-nut allergen. If labneh is unavailable, use very thick plain Greek-style yogurt for a slightly softer finish.
Heat the oven to 200°C conventional/180°C fan. Scrub the beetroot, trim and cut into even 3cm wedges. Toss with oil and salt in a small roasting dish, cover tightly with foil and roast for 35 minutes. Remove the foil and roast for 15–25 minutes more, until easily pierced. Let stand until warm rather than fiercely hot.
Stir the lemon juice into the labneh, tasting before adding salt. Spoon onto a wide plate and draw into shallow swirls. Arrange the beetroot on top, then scatter with roughly chopped pistachios, lemon zest and dill. Allow about 75 minutes including preparation. Larger wedges may need longer.
For a faster version, use plain cooked beetroot from a sealed pack, follow its storage instructions and warm wedges in the oven with a little oil. Keep leftover beetroot and labneh in separate covered containers in the fridge. Add the pistachios when serving so they keep their snap.