Foil-roasted beet salad with cara cara orange, pine nuts and labneh

Set the beets on heavy duty foil and fold up the edges into a pouch.

Add thyme, drizzle with olive oil, sprinkle with salt, add a little more oil and cracked black pepper, and toss gently without breaking the pouch.

Fold over the top and crimp the edges with a couple more folds so no air leaks out.

Put the pouch on a tray and roast at 350 for about an hour; small beets take 45 minutes to an hour, larger ones longer.

Check that the beets give a little, like a ripe avocado, and that a skewer goes through with little to no resistance; if still hard, return them to the oven.

Take the beets out to rest and put the pine nuts in the same oven.

Cut the peel and as much white pith as possible off the orange, then split it into pieces.

Dressing: combine shallot, a touch of balsamic vinegar, lemon and honey.

Set the bowl on a pan with a towel and slowly whisk in olive oil until roughly emulsified.

Once cool enough to handle, rinse the beets briefly under cool running water and push the peels off with a thumb.

Cut the beets into chunky pieces on a separate board and add them to the dressing; let cool to room temperature.

Add the pine nuts, chopped parsley and some trimmed onion.

Stir and whip the labneh and spread it on the plate.

Arrange the beets and orange over the labneh, finish with a little more olive oil and fresh cracked pepper.