Beetroot Hadiqa Recipe
roasted beetroot, feta cheese, green apple, radish, toasted pumpkin seeds, avocado dill labneh, candied walnuts, pomegranate
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
- 1
Roast the Beetroot
Preheat your oven to 200°C (400°F). Wrap the beetroot in aluminum foil and place them on a baking tray. Roast for about 45-60 minutes until tender. Allow to cool, peel, and slice.
- 2
Prepare the Labneh
Mix 200 grams of labneh with chopped dill, salt, and pepper to taste. Set aside.
- 3
Toast the Pumpkin Seeds
In a dry skillet over medium heat, toast the pumpkin seeds for about 5 minutes until they are golden and fragrant. Remove from heat.
- 4
Candy the Walnuts
In a small saucepan, combine 1 tablespoon of sugar with 1 tablespoon of water and bring to a simmer. Add the walnuts and cook for about 5 minutes until the walnuts are coated and caramelized. Allow to cool.
- 5
Assemble the Salad
In a large serving plate, layer the roasted beetroot, diced green apple, sliced radish, and sprinkle with feta cheese, toasted pumpkin seeds, candied walnuts, and pomegranate seeds. Serve with a dollop of avocado dill labneh on the side.
