Salt Baked Golden Beetroot with Smoked Labneh & Crispy Capers

From the Field Kitchen

24 Hours

Serves 2

What you'll need…

  • Golden Beetroot
  • Salt
  • 500ml Yoghurt
  • 1/2 Teaspoon salt
  • 1 Tablespoon loose black tea
  • 1 Grapefruit (peel only)
  • 1 Lemon (peel only)
  • Capers
  • Olive Oil
Depositphotos 183141430 S min 1

The method


To make the Labneh, line a large bowl with a cheese cloth or tea towel. Add the yogurt and salt and mix well.


Collect the sides of the cloth and tie tightly with a strong string. Leave some length of string to tie up.


Tie up inside the fridge and leave the bowl underneath to collect the fluids. Leave for 24-46 Hours until all of the fluids are strained out and the Labneh is solidified and creamy.


To smoke the labneh, take a large pot and add the loose leaf tea and large peels from the lemon & grapefruit.


Add foil on top of the ingredients & inside the pot itself. Turn onto a medium/high heat for about 7-8 minutes.


Remove the labneh from the cloth and spread into a steel strainer. Once the tea begins to smoke, remove the foil and add a few drops of water. Add the strainer on top and cover with a lid and foil. Smoke for 8 minutes on a medium/high heat.


Taste the labneh to determine the smokiness you prefer and remove from the strainer. Allow to cool completely before serving.


To make the beetroot, pre-heat your oven to 180°C.


Trim & wash your golden beetroot, while still wet generously sprinkle with salt.


Roast for 45-60 minutes or until tender.


Finally, fry off some capers in olive oil. To serve, spread the labneh across a serving plate & top with the salt baked beetroot & crispy capers. Enjoy!

Mark Price, Groobarbs Field Kitchen

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