A mouthwatering Middle Eastern meal awaits, Chef! Oven roasted beetroot & carrots are coated in sumac spice, lentils are pan fried until golden, and quinoa is steamed until fluffy. This is all coated in a pomegranate dressing, then topped with labneh, a tangy & creamy Middle Eastern cheese. Finished with toasted walnuts and crunchy celery.
Labneh & Roast Beetroot Salad
Labneh & Roast Beetroot Salad
with fresh parsley & walnuts
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beetroot Chunks
- Carrot
- Celery Stalk
- Celery Stalks
- Dried Cranberries
- Fresh Parsley
- Labneh
- Quinoa
- Sumac Spice
- Tinned Lentils
- Walnuts
- Willowcreek Pomegranate Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
LIP-SMACKING SUMAC VEGGIES
Preheat the oven to 200°C. Spread the beetroot & Carrot pieces on a roasting tray. Coat in oil, ½ the Sumac Spice, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CRISPY LENTILS
Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes.
STEAMIN’ Quinoa
Place the rinsed Quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
NUTS ABOUT Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RAMP UP THE TASTE
When the Quinoa is cooked, toss through the chopped cranberries, the crispy lentils, the roasted beetroot & Carrot, the pomegranate dressing, a drizzle of olive oil, and seasoning. In a bowl, loosen the Labneh with a splash of water.
A TASTE TRIUMPH!
Bowl up the Quinoa & roast veg. Top with the loosened Labneh, the toasted Walnuts, the sliced celery, the chopped parsley, and the remaining Sumac Spice.
Beetroot Chunks - 200g
Carrot - 120g
Sumac Spice - 5ml
Tinned Lentils - 120g
Quinoa - 75ml
Walnuts - 10g
Dried Cranberries - 10g
Willowcreek Pomegranate Dressing - 15ml
Labneh - 50ml
Celery Stalk - 1
Fresh Parsley - 3g
LIP-SMACKING SUMAC VEGGIES
Preheat the oven to 200°C. Spread the beetroot & Carrot pieces on a roasting tray. Coat in oil, ½ the Sumac Spice, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CRISPY LENTILS
Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes.
STEAMIN’ Quinoa
Place the rinsed Quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
NUTS ABOUT Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RAMP UP THE TASTE
When the Quinoa is cooked, toss through the chopped cranberries, the crispy lentils, the roasted beetroot & Carrot, the pomegranate dressing, a drizzle of olive oil, and seasoning. In a bowl, loosen the Labneh with a splash of water.
A TASTE TRIUMPH!
Bowl up the Quinoa & roast veg. Top with the loosened Labneh, the toasted Walnuts, the sliced celery, the chopped parsley, and the remaining Sumac Spice.
Beetroot Chunks - 400g
Carrot - 240g
Sumac Spice - 10ml
Tinned Lentils - 240g
Quinoa - 150ml
Walnuts - 20g
Dried Cranberries - 20g
Willowcreek Pomegranate Dressing - 30ml
Labneh - 100ml
Celery Stalk - 1
Fresh Parsley - 5g
LIP-SMACKING SUMAC VEGGIES
Preheat the oven to 200°C. Spread the beetroot & Carrot pieces on a roasting tray. Coat in oil, ½ the Sumac Spice, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CRISPY LENTILS
Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes.
STEAMIN’ Quinoa
Place the rinsed Quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
NUTS ABOUT Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RAMP UP THE TASTE
When the Quinoa is cooked, toss through the chopped cranberries, the crispy lentils, the roasted beetroot & Carrot, the pomegranate dressing, a drizzle of olive oil, and seasoning. In a bowl, loosen the Labneh with a splash of water.
A TASTE TRIUMPH!
Bowl up the Quinoa & roast veg. Top with the loosened Labneh, the toasted Walnuts, the sliced celery, the chopped parsley, and the remaining Sumac Spice.
Beetroot Chunks - 600g
Carrot - 360g
Sumac Spice - 15ml
Tinned Lentils - 360g
Quinoa - 225ml
Walnuts - 30g
Dried Cranberries - 30g
Willowcreek Pomegranate Dressing - 45ml
Labneh - 150ml
Celery Stalks - 2
Fresh Parsley - 8g
LIP-SMACKING SUMAC VEGGIES
Preheat the oven to 200°C. Spread the beetroot & Carrot pieces on a roasting tray. Coat in oil, ½ the Sumac Spice, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CRISPY LENTILS
Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes.
STEAMIN’ Quinoa
Place the rinsed Quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
NUTS ABOUT Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RAMP UP THE TASTE
When the Quinoa is cooked, toss through the chopped cranberries, the crispy lentils, the roasted beetroot & Carrot, the pomegranate dressing, a drizzle of olive oil, and seasoning. In a bowl, loosen the Labneh with a splash of water.
A TASTE TRIUMPH!
Bowl up the Quinoa & roast veg. Top with the loosened Labneh, the toasted Walnuts, the sliced celery, the chopped parsley, and the remaining Sumac Spice.
Beetroot Chunks - 800g
Carrot - 480g
Sumac Spice - 20ml
Tinned Lentils - 480ml
Quinoa - 300ml
Walnuts - 40g
Dried Cranberries - 40g
Willowcreek Pomegranate Dressing - 60ml
Labneh - 200ml
Celery Stalks - 2
Fresh Parsley - 10g
Frequently Asked Questions
What is the preparation time for Labneh & Roast Beetroot Salad?
The preparation time for Labneh & Roast Beetroot Salad with fresh parsley & walnuts is between 25 and 40 minutes.
What is the total time required to make Labneh & Roast Beetroot Salad with fresh parsley & walnuts?
The total time required to make Labneh & Roast Beetroot Salad with fresh parsley & walnuts is between 45 and 60 minutes.
How many servings does Labneh & Roast Beetroot Salad provide?
4 servings
What are the main ingredients in Labneh & Roast Beetroot Salad?
Beetroot Chunks, Carrot, Celery Stalk, Celery Stalks, Dried Cranberries, Fresh Parsley, Labneh, Quinoa, Sumac Spice, Tinned Lentils, Walnuts, Willowcreek Pomegranate Dressing
What is the nutritional information of Labneh & Roast Beetroot Salad?
Calories: 914, Carbs: 128 grams, Fat: grams, Protein: 45.1 grams, Sugar: 19.8 grams, Salt: 1267 grams
How do I prepare Labneh & Roast Beetroot Salad?
LIP-SMACKING SUMAC VEGGIES: Preheat the oven to 200°C. Spread the beetroot & carrot pieces on a roasting tray. Coat in oil, ½ the sumac spice, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). CRISPY LENTILS: Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. STEAMIN’ QUINOA: Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. NUTS ABOUT WALNUTS: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. A TASTE TRIUMPH!: Bowl up the quinoa & roast veg. Top with the loosened labneh, the toasted walnuts, the sliced celery, the chopped parsley, and the remaining sumac spice. RAMP UP THE TASTE: When the quinoa is cooked, toss through the chopped cranberries, the crispy lentils, the roasted beetroot & carrot, the pomegranate dressing, a drizzle of olive oil, and seasoning. In a bowl, loosen the labneh with a splash of water.
What should be prepared from my kitchen to make Labneh & Roast Beetroot Salad?
Beetroot Chunks, Carrot, Celery Stalk, Celery Stalks, Dried Cranberries, Fresh Parsley, Labneh, Quinoa, Sumac Spice, Tinned Lentils, Walnuts, Willowcreek Pomegranate Dressing
How many calories does Labneh & Roast Beetroot Salad have?
914 calories
How much fat content does Labneh & Roast Beetroot Salad have?
grams
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