Hasselback Beetroot With Herb Drizzle

Are these purple potatoes? Nopeee just the humble beetroot. But you should definitely try this hassle back beetroot with a herb drizzle! 🪴

This is a recipe inspired by Ottolenghi and it was soo delicious! I’m honestly not one to follow recipes to a T so obviously I just made my own version of this! The roast beetroot paired so beautifully with the labneh, herb drizzle and melt in the mouth toasted pine nuts. I also added some Hilltop Honey on top which worked soo well! 😍

Simply combine these ingredients and grind in a pestle and mortar or blender until you get your desired consistency.

Mint and Basil (1:2 ratio)
Toasted pine nuts (some to grind together with the nuts and some to top off the dish)
Olive oil
Lemon juice
Smoked salt (soo good in this drizzle!)

I made the Labneh by just straining Alpro yoghurt in a cheese cloth. Add your roast and hasslebacked beetroot, top with the drizzle, pine nuts and pistachios. And enjoy!