Buttery soft, fragrantly lemony, melt as you slice, roasted beets on a bed of luscious roasted garlic labneh. Drizzled with some chive oil, olive oil and crispy greens. Oh my Ottolenghi! This dish is inspired by the maestro of vegetables and middle eastern flavours, and it’s the perfect addition to any feast.
LEMON BROWN BUTTER
- 3 tbsp salted butter
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp salt
Melt butter then leave on the stove, whisking gently. When the butter turns golden brown and it smells nutty – stir in the lemon juice and zest. Move to a glass bowl.
Take 2 large beets, and parboil them for about 10 minutes. Peel the beets, and then slice slits in the beets, leaving the bottom part intact. Stop each slice just before you cut through so that the slices stay connected at the bottom of the beet. Space the slices 1/8-inch apart.
Brush them with the lemon butter and place in a baking dish. Bake at 200 degrees Celsius for about 40 minutes to an hour. Brush with lemon butter every ten-fifteen minutes. Bake until the beet fans out and the edges crisp up.
Roast half a head of garlic in the oven for 40 minutes. Smash, and mix into 1 cup of hung yoghurt. Add 1 tbsp olive oil, and salt to taste.
Plate the labneh, and place the beet on top. Drizzle with any leftover lemon butter. Fry any microgreens for an added crunch. Splatter some chives or chive oil on top (or chilli oil) and sprinkle with some zataar and sumac.