A platter of roasted vegetables never looked so pretty. Colourful beets, carrots, and radishes meet creamy labneh, with fresh herbs, warm spices and jeweled pomegranate seeds. Vibrant, flavourful, and perfect for sharing around the table.

Servings 4

Mis en Place

1 Pound Heirloom carrots, peeled and trimmed, if very large half lengthwise

2 Large Beets, gold and red if you want colour contrast

2 Large Watermelon Radishes, trimmed and quartered

1 Tsp.Honey

2-3 Tbsp. Olive Oil

1/2 Tsp. Coriander Seeds, lightly crushed

1/2 Tsp. Cumin Seeds, lightly crushed

Salt & Freshly ground pepper

Labneh Sauce

1–1 ½ C. labneh (or Greek yogurt)

1 Small Garlic Clove, grated

Zest of ½ lemon

Pinch of salt

Handful of Fresh Herbs: mint, or parsley

Za’atar

Toasted Nuts, pine nuts, pistachios or hazelnuts

Pomegrante Seeds

Extra olive oil

Method

Step 1

Preheat oven to 400°F (200°C).

Wrap beets in foil with a splash of water and roast until tender (40-60 min, depending on size).

Cool, peel, and cut into wedges.

Toss carrots and watermelon radishes with olive oil, honey, cumin, coriander, salt, and pepper.

Roast on a tray until caramelized and tender (30 min).

Add beet wedges to the mix to combine all the flavours, roast for an additional 5-10 minutes.

Step 2

Prepare the labneh base

Mix labneh with garlic, lemon zest, and a pinch of salt.

Spread in a swoop on a serving platter.

Step 3

Assemble

Arrange roasted beets vegetables over the labneh.

Drizzle with olive oil.

Sprinkle with herbs, toasted nuts and pomegranate seeds.