Roasted Badger Flame Beets Recipe
Mandarin, Fennel, Spiced Labneh, Meyer Lemon Citronette
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Ingredients
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Roasted Beets
Fennel Salad
Spiced Labneh
Meyer Lemon Citronette
Method
Roasting the Beets
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the fresh beets thoroughly and trim the tops and tails. Wrap each beet individually in aluminum foil.
- 2
Roast the Beets
Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork. Allow to cool slightly, then peel and cut into wedges.
- 3
Making the Fennel Salad
- 4
Prepare the Fennel and Mandarins
Thinly slice the fennel bulb and segment the mandarin oranges, removing any seeds.
- 5
Combine Ingredients
In a large mixing bowl, combine the sliced fennel, mandarin segments, and fresh mint leaves.
- 6
Dress the Salad
Drizzle with olive oil, and season with salt and black pepper. Toss gently to combine.
Making the Spiced Labneh
- 7
Mix the Ingredients
In a bowl, combine Greek yogurt, minced garlic, ground cumin, ground coriander, and salt. Stir until well mixed.
- 8
Drizzle with Olive Oil
Transfer the labneh to a serving bowl and drizzle with olive oil before serving.
Preparing the Meyer Lemon Citronette
- 9
Combine Ingredients
In a small bowl, whisk together Meyer lemon juice, olive oil, honey, salt, and black pepper until well combined.
- 10
Taste and Adjust
Taste the citronette and adjust seasoning with additional salt and pepper, if needed.
