Organic Baby Beets with Hazelnut Labneh | Cellar & Pantry

Ingredients

• 2 cups Yoghurt – drained in a muslin over night in the fridge to make Labneh
• 12 baby Beetroots – cut into 1cm thick discs (skin on)
• 1 cup shelled Hazelnuts – roasted and roughly chopped
• 10 leaves of Radicchio – roughly torn
• 1 Tablespoon fresh Rosemary- finely chopped
• 1 cup Mint leaves
• 1 Tablespoon Chives – finely chopped
• 3 Tablespoons Extra Virgin Olive Oil
• 1 Lemon – juiced
• 1-2 teaspoons Honey
• Sea salt
• cracked pepper