Quite simply - delicious!
Labneh with Roast Beetroot and Pickled Red Onions
250 g Greek yoghurt
1 kg raw beetroot
a few sprigs of fresh flat-leaf parsley
4 shallots , (100g)
30 g light muscovado sugar
60 ml red wine vinegar
Mix the yoghurt with a teaspoon of salt and wrap in a clean J-cloth, fasten with string and hang it over a bowl for about 2 hours to strain it.
Meanwhile, make the pickled shallots. Peel the shallots and finely slice into rings. In a bowl, combine the sugar and ½ a teaspoon of sea salt with the vinegar, stirring until dissolved. Add the shallots and leave to stand for 45 minutes, stirring every so often.
Unwrap the strained yoghurt and tip it into a clean bowl. If you’re making this in advance, cover and store in the fridge at this point.
Wash and trim the beetroots. Wrap each in tin foil and bake in the oven at 180C for about an hour, until a knife inserted removes really easily. Unwrap the beetroot and when just cooke enough to handle, slip off the skins, Cut into bite sized chucks.
To assemble the dish pick the parsley leaves. Spread the labneh on a serving plate and top with the beets, pickled shallots and parsley, then serve.