1kg baby red and golden beetroots, ends trimmed
3 cups watercress, sprigs picked
¼ cup raspberry vinegar
⅓ cup hazelnut oil
2 tsp Dijon mustard
¼ cup hazelnuts, roasted
and coarsely chopped
2 tsp sumac
2 tsp sesame seeds, toasted
1 tsp dried thyme
1 tsp dried oregano
Preheat oven to 180°C.
Wrap each beetroot in foil and place on a baking tray. Bake for 45 minutes or until beetroots are tender.
Remove from oven and set aside to cool completely. Peel beetroots and cut in half.
To make the hazelnut za’atar, combine hazelnuts, sumac, sesame seeds, thyme and oregano in a small bowl. Season with salt and freshly ground black pepper.
Arrange beetroots, watercress and labne in a large bowl.
Place vinegar, oil and mustard in a screw top jar and shake until well combined. Drizzle dressing over salad.
Sprinkle with hazelnut za’atar and serve immediately