Roast Beet Labneh, Rose Scented Honey, Cachaca Pickled Onions

Sometimes flavours and textures are just meant to come together, the resulting lovechild bringing joy to all those who consume. Earthy, Sweet, Tangy, and utterly unctuous. This is what spring grazing is all about. Just make sure you have plenty of warm, fluffy flatbread for scooping.

Ingredients:


Beets:


700g Beetroot

2tbsp Olive Oil

4 Sprigs Fresh Thyme

1tsp Sea Salt Flakes


Rose Scented Honey:


2tsp Dried Rose Petals

3 Drops Rose Water

200g Runny Honey


Labneh:


500g Full Fat Greek Yogurt

1 tsp Salt


Cachaca Pickled Onions:


2 Medium Red Onions, finely sliced

250ml Coconut Vinegar (I use Coconut Merchant)

60g Caster Sugar

2 tsp Fine Salt

60ml Cachaca


Fresh Herbs & Flatbreads to serve

Method:


1. Begin with the honey. If you have time, omit the Rose Water, and add all ingredients to a jar. Stir and seal, leave for 1 month to infuse before using. Alternatively, the day before you want the labneh, stir together all ingredients, including the rose water, seal and infuse overnight.

2. The same day, mix the yogurt with the salt and gather into a muslin. Suspend over a bowl in the fridge and allow to drip overnight. You should end up with a ball of thick, creamy Labneh. The resulting whey is great in cooking and smoothies.

3. The next day, preheat oven 200C. Add the beets to a baking dish lined with non-stick paper. Drizzle with olive oil, sprinkle with salt and add the thyme sprigs. Gather up and tuck in the paper so you have a sealed parcel in which the beets can steam roast. Cook for 50-60 minutes or until just tender.

4. Meanwhile add the red wine vinegar, sugar, and salt for the onions in a small pan. Heat until just dissolved then remove from the heat. Mix in the cachaca and pour over the onions in a sterile jar. Allow to infuse for 30 minutes.

5. Allow the beets to cool a little then rub away the skins with kitchen paper. Chop into rough chunks.

6. When ready, spoon the labneh into bowls, top with some beets, pickled onions, and drizzle with a little Rose Honey.

7. Serve with fresh herbs and flatbreads.