1 cup labneh
2 tbsp. olive oil
Juice and zest of 1 lemon
½ bunch fresh mint
1 tbsp. sumac powder
Preheat the oven to 180 °C. Wash the beetroots, wrap in aluminium foil and place in oven for about 1 hour , cool and remove the skins.
Cut the beets in wedges and arrange on a plate, top with labneh and mint. For the dressing, mix olive oil with the lemon juice and zest and season with salt and pepper, Pour over the beetroots and sprinkle the sumac over.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS AND WASSIM KARAM