Beetroot with labneh, hazelnuts, parsley & elderflower dressing

Name: Beetroot with labneh, hazelnuts, parsley & elderflower dressing
Ingredients: 8 small beetroots; 1–2 tbsp olive oil; 40 g hazelnuts; 160 g labneh, mascarpone or other curd cheese; 160 g labneh, mascarpone or other curd cheese; 160 g labneh, mascarpone or other curd cheese; A handful of flat-leaf parsley, leaves only; Elderflower dressing; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

This is almost a pudding, yet the sourness of the labneh and the fresh earthiness of the parsley stop the sweetness of the roasted beetroot, hazelnuts and elderflower running away with things. A simple, delicious light lunch or starter.

Ingredients

8 small beetroots
1–2 tbsp olive oil
40 g hazelnuts<

Starter
Lunch
Vegetarian
Gluten-free
July
Summer
September
August

Method

Leaving a couple of centimetres or so of stalk and the root still intact, lay the beetroots on a baking tray. Trickle olive oil over them and roast until tender but still firm – around 40 minutes, depending on size.

Meanwhile, toast the hazelnuts in a dry pan over a medium-high heat, shaking the pan frequently, until they just begin to colour. Tip onto a board and smash the hazelnuts up