Blood orange and beetroot salad with labneh

Blood orange and beetroot salad with labneh

Total: 9 hr 15 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 398 kcal
, Fat: 21 g
, Carbohydrate: 37 g
, Protein: 11 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Labneh

500 g plain yoghurt
1 tsp salt

Beetroot

1 kg raw beetroot, cut into wedges
2 tbsp olive oil
½ bunch sage, finely chopped
1 tsp salt
a little pepper

Salad

1 tbsp olive oil
2 tbsp pumpkin seeds
½ bunch sage
4 blood oranges, peeled, sliced
2 tbsp white wine vinegar
2 tbsp olive oil
¼ tsp salt
a little pepper
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How it's done

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Labneh

Combine the yoghurt and salt, pour into a sieve lined with a cheesecloth, place the sieve over a bowl, cover and leave to drip in the fridge for approx. 8 hrs. or overnight.

Beetroot

Mix the beetroot, oil and sage in a bowl, season, spread on a baking tray lined with baking paper.

To roast

Roast for approx. 45 mins. in the centre of an oven preheated to 220°C. Remove, allow to cool slightly.

Salad

Heat the oil in a frying pan. Reduce the heat, fry the pumpkin seeds and sage leaves for approx. 5 mins. until crispy. Spread the labneh on a plate, arrange the beetroot and oranges on top. Whisk the vinegar and oil, season, drizzle over the salad. Top with the pumpkin seeds and sage.

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