Spice Roasted Beets Recipe
(GF, Vegan) watermelon, rind mostarda, golden beet, watercress, cashew labneh, dukkah
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
Cooking Instructions
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash and scrub the golden beets thoroughly. Trim the tops and tails, then wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes, or until they are tender when pierced with a fork.
- 2
Prepare the Watermelon Rind Mostarda
While the beets are roasting, remove the green outer layer of the watermelon rind and cut the white part into small cubes. In a small saucepan, combine the watermelon rind cubes with 1/2 cup of water, 1/4 cup of sugar, 1/4 cup of vinegar, and a pinch of salt. Simmer on low heat for about 20 minutes until the rind is tender and the mixture thickens slightly.
- 3
Make Cashew Labneh
Soak the cashews in water for at least 4 hours or overnight. Drain and rinse the cashews, then blend them with 1/4 cup of water, the juice of 1 lemon, and a pinch of salt until smooth and creamy. Adjust the consistency with more water if needed.
- 4
Assemble the Dish
Once the beets are roasted and cooled slightly, peel off the skins and cut them into wedges. In a serving dish, arrange the watercress, roasted beets, and watermelon rind mostarda. Drizzle with cashew labneh and sprinkle the dukkah spice mix on top.