Friday 7 February 2020

Roasted Beetroot with Labneh and quick-pickled shallots

Labneh (you can see the "how to make it" here and here), roasted beetroot, quick-pickled shallots, roasted hazelnuts, lemon thyme, extra-virgin olive oil and seasoning. All assembled in tapas style. A type of lunch, in the best Mediterranean way, that really suits me.
Beetroot is a great source of dietary fibre, betacarotene, betanin (an antioxidant responsible for that beautiful red colour), vitamin B6, folic acid and potassium. It is also a good source of iron, which can help to prevent anaemia especially for those who follow a vegetarian diet. In addition, labneh makes this dish even better for your gut health die to its rich probiotic content. YOu can see other beetroot recipes here or here.
When seasoning the beetroot you can add spices like cumin for a more Tunisian style or fresh mint leaves instead of thyme for a Lebanese touch. Whatever takes your fancy.

Till next week!
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