An indulgent take on roast vegetables that pairs beautifully with red meat
500g diced and peeled beetroot
2 crushed garlic cloves
Half cup walnuts
4 Tbs Maccora Vinocotto
Sprig of fresh rosemary
Place the beetroot and garlic in a baking tray, and drizzle over the vinocotto and a splash of olive oil. Season with salt and pepper, and pour about ½ cup of water into the bottom of the tray. Cover with foil and bake at 180C for 30 minutes.
Uncover the tray and add the walnuts, figs, and rosemary then continue baking for around 10-12 minutes or until figs are caramelized.
Remove from oven and let cool, adding the labne just before serving.