Roasted Beetroot

  • Greek style yoghurt 300.0 g
  • Trimmed baby beetroot 500.0 g


  1. Labne

    • Place yoghurt in the centre of a large length of muslin cloth. Twist ends tightly to form a ball and tie at the top. Hang muslin over a colander or sink using a large wooden spoon and drain for 24 hours. The yoghurt will drain of excess liquid and form a soft cheese.
  2. Roasted Beetroot

    • Place beetroot on squares of foil and drizzle with a little oil. Wrap up and cook in combi oven at 170 degree Celsius for 30 minutes or until tender then halve or quarter. Set aside and keep warm.
  3. Risotto

    • Heat oil in a large pan over medium heat. Add chopped onion, garlic and thyme and cook until onion is just tender. Add rice and stir to coat.
    • Bring beetroot juice to a simmer. Combine KNORR Vegetable Booster with KNORR Intense Flavours Umami, 500 ml of boiling water and warmed beetroot juice. 
    • Gradually add liquid to rice, stirring between additions. Rice should be al dente with nearly all the liquid absorbed. Add extra boiling water if needed. Season.
  4. To Serve

    • Stir roasted baby beetroot through risotto and serve topped with shaved heirloom beetroot, a dollop of labne and micro red mustard leaves.
  5. Tip

    • Use a mandolin to shave heirloom beetroot into thin rounds to place on top of risotto.