60mlextra virgin olive oil, plus extra for drizzling
1large red onion
2garlic cloves
Salt, to taste
Freshly ground black pepper, to taste
1lemon
1tspsumac
Instructions
Pre-heat the oven to 200° Celsius.
Trim the leaves and stalks of the beetroot and set them aside. Thoroughly wash and dry the beetroot. Rub the beets with 2 tbsp of olive oil, then wrap them in foil and place on a baking tray. Place the tray in the oven for 45 minutes to 1 hour.
Remove the tray from the oven. Peel and quarter the beetroot. Place the quartered beetroot in a bowl and set aside.
Thoroughly wash and dry the beet leaves and stalks,then roughly chop both.
Peel and thinly slice the red onion and garlic.
Heat the remaining 2 tbsp of olive oil in a large shallow frying pan over a medium heat. Add the onion and garlic to the pan and sauté until the onion is soft and translucent. Add the chopped beetroot leaves and stalks and sauté for 7-10 minutes, until the stalks have softened,and the excess liquid has evaporated. Season with the salt and pepper. Remove the pan from the heat.
Juice the lemon. Add the juice along with the sumac to the pan and toss everything together.
Roughly chop the hazelnuts and mint.
Drizzle with the olive oil and add the beetroot cubes on top, and season with the salt and pepper. Place dollops of labneh over the beetroot and scatter the hazelnuts and fresh mint over. Sprinkle the sumac over. Serve immediately.