Balsamic Beets with Labneh & Radish Sprouts

This one’s so easy to knock up, and a delight to behold. And taste.

I know cooking raw beets can be a faff at times but they are so worth it. And, we use some of the cooking water for the dressing…. so….

1hr | serves 4 | straight ease

Ingredients

4 large beetroot, raw and unpeeled 
240ml balsamic vinegar 
olive oil 
sea salt flakes and fresh ground black pepper
250ml labneh
1 packet radish sprouts or other sprouts

Method

Place the whole beets in a largish pan and fill with enough water to cover the beets. Cover and bring to the boil, turn the heat down and cook for about 30-35mins until the beetroot is tender and cooked right through. Drain ’em, saving some of the water, and leave to cool down for a mo.

To make the balsamic reduction, put the balsamic vinegar and 150ml of the beet water in a small pan and bring to the boil. Continue boiling vigorously until the liquid has reduced to roughly 150ml / a quarter of the original amount, and it coats the back of a spoon. That should take about 20mins.

Don yer marigolds to peel the beets while that’s reducin’ – they will peel very easily and you’ll only need a knife to top and tail. Cut the beets into quarters.

When the reduction is done remove the pan from the heat and transfer the reduction to a bowl so it starts to cool down quicker. Once cooled a little, add salt, pepper and a goodly splash of olive oil and combine to make the dressing.

Toss the beets in the dressing and tip onto a serving plate. Top them with a thick layer of labneh, the radish sprouts and a final drizzle of the dressing and a little more olive oil.

Fat beets.

 

By Charlie Big Potatoes this one – we’ve deconstructed the classic beetroot labneh dip!

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