Sweet roasted beetroot gets a fresh lift from creamy labneh, lemon and sumac. Mint and crunchy pumpkin seeds make this a colourful side dish that also works well as a light lunch.
Beetroot and dairy make a hearty yet fresh combination: the beetroot is earthy and becomes sweeter as it roasts, while labneh adds creaminess and a gently tangy flavour. Sumac brings a fruity tartness that’s different from lemon; together, they give the dish a lively edge without overpowering the beetroot. Mint brightens the aroma, and pumpkin seeds add a toasted, nutty crunch. Serve the beetroot warm or at room temperature so the labneh stays firm and the flavours remain distinct.
In the Netherlands, fresh beetroot is mainly available from the fields from late summer through autumn. Storage beetroot is widely available for the rest of the year, so this dish isn’t tied to one season. Use beetroot of roughly the same size or cut it into similar-sized wedges so it cooks evenly. Red beetroot releases a vivid colour. Yellow beetroot is a milder alternative, though it will give the dish a different look. You can wear gloves while peeling if you want to avoid stained hands.
Cutting the beetroot into wedges before roasting gives more cut surfaces contact with the hot baking sheet than roasting whole beets. This browns the edges and softens the flesh without having to parboil them. Leave space between the wedges: a crowded baking sheet releases moisture, so they’ll steam rather than roast. The exact cooking time depends on their size. Insert a knife into a thick piece; it should slide in easily, but the beetroot should still hold its shape.
Labneh is strained yoghurt with a thick, fresh texture. Ready-made labneh is convenient; thick Greek yoghurt also works, though it’s usually a little softer and less concentrated in flavour. Sumac is available from shops selling Middle Eastern products and larger supermarkets. If you can’t find it, use extra lemon zest and juice, but don’t expect exactly the same fruity flavour. Toast the pumpkin seeds just before serving for the best crunch. Serve as a side dish with grilled vegetables, chicken or fish, or with warm flatbread for lunch. Store leftovers covered in the fridge and eat them within three days; if possible, keep the labneh and beetroot separate to keep the seeds crunchy and the herbs fresh.
Preheat the oven to 220 °C (200 °C fan). Line a baking sheet with baking paper.
Peel the beetroot and cut it into wedges about 2 cm thick. Toss on the baking sheet with the olive oil and salt, then spread out in a single layer.
Roast the beetroot for 35–45 minutes, turning halfway through, until tender with browned edges. The cooking time depends on the size of the wedges.
Meanwhile, toast the pumpkin seeds in a dry frying pan over medium heat. Shake the pan regularly; remove the seeds as soon as they’re lightly coloured and fragrant.
Stir the lemon juice and half the lemon zest into the labneh until smooth. Spread the labneh over a serving platter.
Arrange the warm beetroot over the labneh. Sprinkle with the sumac, the remaining lemon zest, the pumpkin seeds and the mint leaves. Serve straight away.
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