Ingredients

The following ingredients have 4 Servings
  • 300 g beetroot (Ideally uncooked, with leaves)
  • 1 handful chard
  • 300 g labneh
  • 1 tbsp oregano (fresh)
  • 1 clove garlic
  • cucumber (grated)
  • 2 tbsp Greek extra virgin olive oil
  • pepper

Instruction

  • Cut the leaves off the beetroot, then peel and steam the beetroot until soft and cooked. This will take about 30 minutes. If possible, do this ahead of time and allow to cool. Keep the leaves and add them to the chard.
  • Slice, and steam the chard and beet greens until wilted. This will only take a couple of minutes, and can be done in a microwave. Once cooked, squeeze out all the water.
  • Slice the beetroot and arrange in a circle on a plate. Add the chard and beetroot leaves to the centre of the circle.
  • Stir oregano, garlic and cucumber through the labneh. Top the greens with the labneh mixture, and drizzle over olive oil. Season with freshly ground pepper