Food Frameby Alex Busse
Roasted beet wedges over swirled labneh on a dark plate, overhead flat-lay, vegetarian gluten-free

Roasted Beet & Labneh Plate

winter (AU) / summer (US)

Prep
10 min
Cook
45 min
Serves
4
Calories
190 / serving

Ingredients

  • 4 medium beets, roasted and quartered
  • 1 cup labneh
  • 2 tbsp olive oil
  • 1 tsp za'atar
  • Handful of dill

Method

  1. Swirl the labneh across a serving plate.
  2. Arrange the roasted beet wedges over the top.
  3. Finish with olive oil, za'atar, and dill.

An original Food Frame recipe.

Part of Winter Drop 01: Citrus & Char

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