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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R110.53
for 4 servings · R27.63 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Celery Stalks needs 2Carrot & Celery Fingers 200 g R26.99 · whole pack (size can't be divided)R26.99
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
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Beetroot Chunks needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
Not in the Woolies basket — source these elsewhere:
- Labneh
- Willowcreek Pomegranate Dressing
- Tinned Lentils
- Sumac Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Carrot, Celery Stalks, Dried Cranberries, Labneh, Parsley, Quinoa, Sumac Spice, Tinned Lentils, Walnut, 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). 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. 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. 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. CRISPY LENTILS: Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. 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.
What should be prepared from my kitchen to make Labneh & Roast Beetroot Salad?
Beetroot, Carrot, Celery Stalks, Dried Cranberries, Labneh, Parsley, Quinoa, Sumac Spice, Tinned Lentils, Walnut, 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