Ingredients
600g baby beetroot 2 bunches
1 tspn fennel seeds
1 Tbspn thyme leaves
150g labneh with extra virgin olive oil
600g baby beetroot 2 bunches
1 tspn fennel seeds
1 Tbspn thyme leaves
150g labneh with extra virgin olive oil
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Methods
1
Pre-heat a fan forced oven to 180 C.
2
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.
3
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.
1
Pre-heat a fan forced oven to 180 C.
2
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.
3
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.
