4 cups (800g) beetroots

2 tbsp extra virgin olive oil

1½ tbsp Dijon mustard

2 tsp mustard seeds

3 tsp balsamic vinegar

1 tsp sea salt

3 ¼ cup (450g) labneh

⅓ cup hazelnuts, toasted and roughly chopped

¼ cup pomegranate seeds

Fresh dill, to garnish

1. Preheat oven to 200°C and line a baking tray with parchment paper.

2. Peel beetroots and slice into 2cm rounds. Transfer to a large bowl and add the olive oil, mustard, mustard seeds, balsamic vinegar and salt. Toss well to coat, then transfer to the baking tray and roast for 35-40 minutes, or until tender.

3. To assemble, spread labneh onto the serving platter and arrange beetroots on top. Sprinkle the chopped hazelnuts and pomegranate seeds on top, then garnish with dill and an extra drizzle of olive oil.