RECIPES
Roasted beets with horseradish labneh
By Maggie Beer
10 minutes plus overnight draining time
Preparation Time
1 hour 30 minutes
Cooking Time
6 serves
INGREDIENTS
Horseradish labneh
Muslin cloth
500 g (1 ⅔ cups) homemade or store-bought Greek yoghurt
2 tbsp horseradish cream
1 tsp salt flakes
1 tbsp lemon juice, or more to taste
Salt flakes and pepper, to taste
Roasted beets
1 ½ kg small beetroots, trimmed and scrubbed
60 ml (¼ cup) extra virgin olive oil
2 tbsp verjuice
3 tsp salt flakes
To serve
Extra virgin olive oil
Micro herbs such as sorrel, chervil and parsley, leaves picked
Miele Accessories
METHOD
Horseradish labneh
- Line a sieve with a piece of muslin, leaving the sides overhanging. Place the sieve on top of a bowl, ensuring that the bottom does not touch the base of the bowl.
- Mix the yoghurt, horseradish, salt and lemon juice together then transfer to the muslin. Twist the top of the cloth
and leave in the sieve. Refrigerate overnight so that the whey can drip into the bowl underneath. - Remove the labneh from the muslin. Taste and add lemon juice, salt and pepper, if desired.
Roasted beets
- Arrange the beetroots on a baking tray and drizzle with a little of the olive oil. Place into the combi steam Pro oven on shelf level 2 (shelf level 3 in a 60 cm oven).
- Select Combi mode: Conventional at 180°C + 100% moisture. Roast the beetroot for 1 hour 30 minutes, or until tender when tested with a skewer. Turn the beetroots over halfway through cooking.
- Toss the warm beetroots with verjuice and the remaining olive oil and season with salt flakes.
To serve
- Cut the beetroots in half lengthwise. Smear labneh onto a serving plate and place beetroots on top of the labneh.
- Drizzle with olive oil and sprinkle with micro herbs.
Hints and tips
- For best results, use small beetroots that are fresh with the green stems intact. The leaves can be tossed through
at the end with the herbs. - Larger beetroots can be used but will need to cook for longer.
- Untreated muslin cloth can be purchased from gourmet cooking stores.
- Make your own yoghurt using the “Make Yoghurt” function in our steam ovens. The recipe can be found on our
Miele Experience website.
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
