Beets with Lebneh and Mint
WHAT YOU'LL NEED
4 Raw beets (beetroot), stems removed
3.5 oz / 100 g Lebneh
Salt Handful mint leaves
3 Tablespoons olive oil
Zest and juice of 1 lemon
Pepper
Sumac, to sprinkle
LET'S GET COOKING
Preheat the oven to 375ºF.
Wash the beets (beetroot) under cold water and sprinkle with salt, then wrap each one in aluminum foil and place on a baking sheet. Roast for 1 hour, then let cool slightly before unwrapping the beets and removing the skins.
Slice the beets thinly and arrange on a plate so the slices overlap. Top with pieces of lebneh and mint leaves.
To make a dressing, mix the olive oil with the lemon juice and zest and season with salt and pepper. Pour the dressing over the salad and, finally, sprinkle the sumac over the top. Serve immediately.
*To make vegan, substitute hummus for lebneh.
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