Roasted Baby Beetroots with Labneh and Extra Virgin Olive Oil
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Step 1: Pre-heat a fan forced oven to 180 C.
Step 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.
Step 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.
600g baby beetroot 2 bunches
1 tspn fennel seeds
1 Tbspn thyme leaves
45ml 3 Tbspn Extra Virgin Olive Oil