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.
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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.
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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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